• Two chicken breasts, skin off
• 200g cornflour
• One egg, beaten with a splash of Shiaoxing wine
• 250g panko breadcrumbs
• Salt
• White pepper

Open up each chicken breast like a book by very carefully cutting laterally through the thickest part, being cautious to a) not cut yourself and b) not go all the way through. Cover each butterflied breast with a big bit of parchment paper and gently bash with the rolling pin until thin but not breaking apart. This is the trickiest bit, so go slowly and don’t be too vicious. Generously season each breast and set aside.

Heat a couple of inches of oil in the big non stick or in the wok over a medium-high heat. Set out your flour, eggs and breadcrumbs, seasoning the breadcrumbs. Dredge one chicken breast first in the flour, then in the eggs, then in the breadcrumbs. Press down firmly, coating the chicken thoroughly. Fry once a breadcrumb dropped in the oil immediately sizzles. Gently spoon hot oil over the exposed side of the chicken as it cooks on one side – this will bind the coating before you flip it and make it less liable to come off and burn. Turn after three minutes or so and cook until golden brown. It’ll darken a little further one out of the oil, so aim to take it out just before you feel it’s done. Put it on a rack over the sink. Lightly season again when it’s still hot on the rack. As the first cutlet is frying, prepare the other and then repeat.