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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
  • Pepper
  • Mentaiko sauce:
  • 50 grams mentaiko (marinated fish roe)
  • 1 teaspoon sake
  • 1 egg
  • 1 teaspoon mayonnaise
  • 1 teaspoon parmesan cheese

Let's get Cooking...

  1. Cut open the chicken fillet to make a flat piece. Do the same with all the chicken.
  2. Lay plastic wrap on top of the thicken fillets and flatten with the back of a spoon.
  3. Combine mentaiko and sake to make sauce. Spread sauce on one side of the chicken.
  4. Place perilla leaf and a slice of cheese on top and fold in half. Season with pepper.
  5. In a bowl, combine egg, mayonnaise and parmesan cheese. Dip chicken in this mixture to coat.
  6. 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.
  7. Slice and serve with a salad if desired.