Benny Blanco's Chicken Cutlets with Honey, Peppers & Parmesan

Chef notes

The night of our "Italian feast," while the piles of mortadella were building and then disappearing, and shots of olive oil were being taken, Matty Matheson was in the corner doing his thing: frying up chicken cutlets, bathing them in butter until they were just right. We were all getting drunk and grabbing things out of the fridge. Someone drizzled honey and sprinkled a bunch of spicy little peppers on top. The chicken was gone in seconds. We ate it with our hands like animals. Forget chicken parm, this is the only chicken you ever need to make again.

Special equipment: A cast iron skillet for shallow frying.