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Chicken and Mentaiko Piccata
A classic Italian chicken dish gets a Japanese twist.
4 boneless chicken breast fillets
4 slices cheese
4 perilla leaves
50 g mentaiko (marinated fish roe)
1 tsp sake
1 tsp mayonnaise
1 tsp parmesan cheese
Let's get Cooking...
Cut open the chicken fillet to make a flat piece. Do the same with all the chicken.
Lay plastic wrap on top of the thicken fillets and flatten with the back of a spoon.
Combine mentaiko and sake to make sauce. Spread sauce on one side of the chicken.
Place perilla leaf and a slice of cheese on top and fold in half. Season with pepper.
In a bowl, combine egg, mayonnaise and parmesan cheese. Dip chicken in this mixture to coat.
Heat oil in a frying pan and cook chicken on both sides over low medium-high heat for 5 minutes or until chicken is cooked through.
Slice and serve with a salad if desired.
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