After a long stretch of research and practice, I finally landed on the perfect way to cook a pan-seared chicken cutlet. Works for breast or thigh, no exceptions. And it’s dead simple. Ten minutes and you’re done. Even if you’re a fat otaku with a girlfriend who’d rather lick black tights, you don’t have to drool over someone else’s food — you can make this yourself.

I’ve made mousse twice now, and honestly the first two weren’t exactly a success. This time I finally got the one I’m happiest with.