Georgina Hayden’s quick and easy recipe for panko chicken with green bean and cabbage salad with miso dressing | Quick and easy

Punchy, breaded chicken with a miso-dressed green bean and cabbage salad This is my current speedy weeknight favourite, and hits so many of my wishlist requirements. The flavours are intense – salty, sweet, a little spicy (I love to finish it with a crispy chilli oil), with the freshness of a shredded slaw. It’s punchy, quick and nutritious. And, as much as I love it just as it is, this would also make an excellent butty: pop the sliced panko-coated chicken in a brioche bun and pile the salad on top. Delicious. 200g extra-fine green beans, trimmed4cm piece fresh ginger, peeled and finely grated1 small garlic clove, peeled and finely grated25g white miso 1 tbsp maple syrup ½ tbsp sesame oil 3 tbsp groundnut oil, plus extra for frying1 tbsp soy sauce 1 lime Sea salt and ground black pepper 500g chinese leaf or white cabbage, trimmed and finely shredded150g cherry tomatoes, halved4 chicken breasts (about 160g each)60g plain flour 2 large eggs 90g panko breadcrumbs 2 tbsp toasted sesame seeds Bring a medium saucepan of water to a boil, then drop in the green beans and cook for about five minutes, until just tender. Drain, then plunge into a bowl of cold water. In a large salad bow