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Place rice in a measuring cup, record amount and place it in a medium pot with 1.5 times the amount of water (e.g. 1.5 cups water for 1 cup rice). Cover and bring to a boil over high heat. Reduce to a simmer, keep covered and cook rice for 25-30 minutes or unil water is absorbed and rice is tender.* Turn off the heat. Fluff the rice with a fork and cover until ready to use.
While the rice is cooking, place the pasteurized organic eggs, seasoned flour and panko into separate bowls, forming an assembly line. Lay out the chicken pieces on a large plate and season lightly with salt. Take a piece and dip both sides into the flour to coat evenly. Shake off excess flour and dip into the egg. Remove with tongs or fingers and place into the panko. Press down to make sure panko adheres, turn the chicken over and press into the panko to coat evenly. Repeat with the remaining chicken.
Lightly coat a large sauté pan with olive oil and set over medium-high heat. Gently add the breaded chicken. Cook for 7 minutes, turn over and cook for an additional 5 minutes, or until golden brown and cooked through. Remove from the pan and place on a towel-lined plate to absorb any excess oil.
To a large sauté pan, add the haricot vert, a pinch of salt, and enough water just to cover the haricot vert. Cover, set the heat to high, and bring just to a boil, 2– 3 min. Remove the haricot vert and place into a bowl. Drizzle with the vinaigrette. Serve the chicken accompanied by the jade rice, the pickled red cabbage, the haricot vert and the tonkatsu sauce on the side for dipping. Enjoy!
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