Cook the rice following instructions on a packet.
Crack an egg into a shallow bowl and whick lightly. Add 2 tbsp of flour to a large plate, then add the breadcrumbs to another plate. Season breadcrumbs with salt and pepper.
Cut the chicken in half lengthways so you have two thin slices of chicken.
Coat the chicken pieces in flour, then roll them in the egg and finaly roll in the breadcrumbs pressing firmly to cover all over.
Heat a large non-stick frying pan with 2 tbsp of vegetable oil. Add the chicken breast pieces and cook for 6-7 min on each side. They should brown and crisp up and fully cook through.
Heat a large non-stick frying pan with 1 tbsp of vegetable oil. Add the finely grated carrot, ginger and onion and cook, stirring occasionally for 3 min. Add the curry powder and cook for another minute.
Add 1 tbsp of flour and cook for 30 seconds, stirring. Reduce the heat to low and add 300ml of boiling water. Tip in soy sayce and mango chutney. Stir and leave to cook for 5-8 minutes until the sauce thickens. Season with salt and pepper.
In the meantime, thinly slice your cucumber into rounds. Toss with rice vinegar, olive oil and a pinch of salt. Sprinkle with some sesame seeds.
Slice the chicken into strips. Spoon the katsu sauce into a wide shallow bowl, spoon the rice and cucumber salad on top and place the sliced chicken breast next to them.