½ lb chicken breast (300 g), butterflied and malleted
¼ cup parmesan cheese (30 g), grated
salt and pepper
½ lb iceberg lettuce (250 g), rinsed, patted dry
1 tablespoon paprika
¼ cup butter (55 g)
Nutrition Info
Calories 1207
Fat 89g
Carbs 47g
Fiber 5g
Sugar 7g
Protein 54g
How to Make It
1. Step
Make the dressing: mix the lemon juice, half the parmesan cheese, egg and anchovies in a mixing bowl and gradually add oil while whisking to emulsify. Salt and pepper to taste.
2. Step
Make the croutons: sprinkle paprika over the sliced bread and mix well. Heat butter in a pan and add the bread cubes, toast well until crispy and browned, then remove from heat.
3. Step
Season chicken with salt, pepper and paprika. Pan fry until well-done and slice into strips.
4. Step
Using your hands, tear off the chunks of the lettuce from its heads and rip into pieces.
5. Step
Toss lettuce and anchovy dressing together, making sure to not overdress the lettuce.
