Caesar?S Salad with Crispy Chicken Strips

1. clean the lettuce, pick, rinse and drain well.

Finely chop anchovy fillets, mix with Dijon mustard, yolk, wine vinegar, salt, juice of one lemon, pepper and pressed garlic cloves. Mix in both oils drop by drop until a thick mayo forms, stir in cream. Stir in grated Parmesan cheese.

Cut chicken fillets diagonally to the fiber into 1¿2 cm wide strips, season with salt and pepper and sear in a little oil on both sides.

Remove the crust from the toast, cut into cubes and toast in clarified butter until crisp. Drain on kitchen roll.

Arrange lettuce, drizzle with dressing, garnish with croutons, chicken breast strips and shaved Parmesan.

Preparation about half an hour

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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