Chicken Marsala

Method

1. Lay the 150 g chicken breast flat and slice it horizontally almost all the way through, then open it out like a book. Cover with cling film and pound with a rolling pin to an even 1 cm thickness. Season both sides with 0.25 tsp salt and a good grind of black pepper.
2. Spread the 15 g flour on a plate and turn the cutlet in it, pressing lightly, then shake off every loose speck — a thin, dry coating browns; a thick one goes gluey in the sauce.
3. Heat 1 tsp olive oil in a heavy frying pan over medium-high heat until it shimmers. Lay in the cutlet and fry undisturbed for 3-4 minutes until deep golden, turn and give it another 3 minutes, until firm and just opaque at the thickest point. Transfer to a warm plate.