Butterflied pan-fried boneless skinless chicken breast

Butterfly the breast: cut along its width from the oblong side toward the straight side and open it like a book.

Cover with plastic wrap and pound to an even thickness, with a meat mallet or a fry pan.

Dry brine briefly at room temperature with a little sprinkle of salt on both sides while the chicken comes up to room temperature; not overnight, which can make a boneless skinless breast rubbery and jerky-like outside.

Check the pan is preheated with a splash of water, before the oil; lubricate the pan well and get it ripping hot.

Add the chicken and weigh it down with something flat and heavy for an even brown crust.

Flip once the white has climbed more than halfway up the sides. It is done when the thickest parts are firm and browned all over, about five or six minutes in all.

Rest before cutting, then slice across the grain, cutting at the seam where the grain changes, or on a heavy bias.