Yuzu Chicken Piccata

Slice the chicken breasts in half lengthways to form 4 cutlets. Cover them with baking (parchment) paper and lightly pound them with a rolling pin or pestle until they are an even thickness (about 5-10mm thick). Season generously with salt and set aside for 10 minutes to allow the salt to penetrate.

In the meantime, in a small bowl, whisk together the chicken stock and yuzu kosho. Place the flour into a shallow bowl.

Next, heat the oil in a large frying pan over high heat. Dredge each chicken cutlet in the flour, patting off the excess before placing into the hot oil. Cook for 2 minutes on the one side or until golden brown. Then turn and cook for another minute. Transfer to a plate.

Turn the heat down to medium and add the garlic. Cook for 20 seconds. Then add in the sake or wine. Use a wooden spoon to scrape up all the browned bits as the alcohol cooks. Simmer for 1-2 minutes. Then add the chicken stock mixture and capers and simmer for another 3-4 minutes or until thickened slightly. Whisk in the butter.

Now return the chicken pieces to the pan with the sauce. Turn the cutlets over in the sauce and simmer for another minute or so. Turn the heat off and add the lemon juice. Swirl the pan to allow the chicken cutlets and sauce to make friends. Then transfer the chicken to a large serving plate. If the sauce has ‘split’ whisk in the extra tablespoon of butter.

Spoon the sauce over the chicken and sprinkle over the coriander. Serve warm.