Caesar salad with chicken

Cut the bread into 1.5 cm cubes.

• 2 slices Bread

Heat 1 tbsp olive oil in a large pan over medium heat. Fry the bread cubes with 1 pinch salt for about 5 minutes, until golden and crispy. Turn them now and then.

• 1 tbsp Olive oil
• Salt

Meanwhile, while step 2 runs

Meanwhile, pat the chicken breast dry and slice it horizontally into two thin pieces.

• 280 g Chicken breasts

Meanwhile, while step 2 runs

Season the chicken on both sides with salt and pepper.

• Salt
• Black pepper

Put the croutons on a plate. Wipe out the pan with a cloth.

Heat vegetable oil in the pan over high heat until it shimmers.

• 1 tbsp Vegetable oil

Put the chicken in the hot pan and leave it alone for 3 minutes, until the bottom is golden brown.

Flip the chicken and cook for 3 more minutes, until it's almost cooked through.

Put the chicken on a clean plate and let it rest for 5 minutes. It keeps cooking and stays juicy.

Meanwhile, while step 9 runs

Meanwhile, peel the garlic. Finely chop it with the anchovies and mash them with the side of the knife into a paste.

• 1 Garlic clove
• 10 g Anchovies

Meanwhile, while step 9 runs

Finely grate half of the Parmesan (20 g).

• 20 g Parmesan

Meanwhile, while step 9 runs

Stir the paste with mayonnaise, mustard, 2 tbsp olive oil, juice from ½ lemon, 2 tbsp water and the grated Parmesan until smooth. Season with pepper and a little salt.

• 2 tbsp Mayonnaise
• 1 tsp Mustard
• 2 tbsp Olive oil
• ½ Lemon
• 2 tbsp Water
• Salt
• Black pepper

Meanwhile, while step 9 runs

Wash the romaine, spin it dry and tear it into bite-sized pieces.

• 1 Romaine lettuce

Meanwhile, while step 9 runs

Shave the rest of the Parmesan (20 g) into curls with the vegetable peeler.

• 20 g Parmesan

Slice the chicken across into strips. The inside is no longer pink (72 °C).

Gently toss the romaine with the dressing in a large bowl, until every leaf is glossy.

Divide the salad among the plates. Top with chicken, croutons and Parmesan shavings and sprinkle with pepper.