Ingredients:

• Romain lettuce: 400 g
• Chicken fillet: 200 g
• Parmesan: 120 g
• Wheat bread: 100 g
• Extra virgin olive oil: 40 ml
• Worcester sauce: 5 ml
• Eggs: 2 pcs.
• Garlic: 1 clove
• Lemon: 1/2 pc.
• Marine salt: 3/4 tsp.
• Dried garlic (powdered, granulated): 1/2 tsp.

Cooking:

Cooking time: 30 minutes

Servings: 4

Start with making croûtons. Dice the slightly dried bread evenly and spread over a sheet pan. Put into the oven for 7-10 minutes at 180°C, until a golden color appears.

Now, we need to cut our chicken fillet in flat slices up to 1 cm thick. Important: cut across the grain. Fry the fillet slices in a small portion of olive oil, until you get a golden crust on both sides. Do not forget to add some salt and sprinkle with dried garlic. When ready, put the fired fillet aside until serving time.

Thoroughly wash the lettuce leaves in cold running water, then let them dry. Then, hand-tear them into large pieces.

Prepare a bowl for making the specialty Caesar sauce. Wash the eggs thoroughly and let them light-boil for about 1 minute. Break the eggs.

Carefully mash the peeled and diced garlic in a mortar while adding salt, until you get a homogeneous mass. Add some olive oil, mix again, and add the mixture to the bowl with the eggs. Beat the sauce-to-be using a fork, while adding several drops of the Worcester sauce and juicing the lemon half into the mix.

Pour the sauce over the lettuce leaves.

Add the finely grated Parmesan into the salad bowl and stir well again.

Use broad flat plates to lay out the lettuce leaves, already with the sauce and cheese, add some croûtons, and put chicken fillet pieces on top. Optionally sprinkle with Parmesan chips. Serve when ready.

Bon appétit!