A good-quality chicken breast, sliced nearly through and opened out like a book. Oil it and place it between two sheets of clingfilm, then beat it flat with a rolling pin. It doesn’t have to be carpaccio thin, just flat enough to cook through quickly.
Season with plenty of freshly ground black pepper and salt and cook on a hot ridged frying pan. Just wait until the thin parts of the meat turn opaque before turning over and leaving for about a minute. Sprinkle the chicken with a little lemon juice and put on a plate to rest for two or three minutes.
Eat it, including the juices that have collected on the plate, with a few green leaves topped with olive oil and freshly grated parmesan. And a glass of nice white wine.