Caesar salad with chicken and Caesar dressing

Juicy chicken fillet, crackers with a crispy crust, but soft inside, crispy refreshing iceberg, fragrant parmesan and awesome sauce - it's not for nothing that Caesar has become the most popular and favorite salad.

Ingredients

• 300g iceberg or romaine lettuce
• 160 gr loaf or baguette
• 360 gr chicken fillet
• 10 small tomatoes (cherry or cocktail)
• 10 quail eggs
• 60 gr parmesan
• black pepper to taste
• salt to taste
• 3 tbsp vegetable oil
• 1 chicken egg
• 70 ml vegetable oil
• 1 garlic clove
• 1 tsp mustard
• 1 tsp lemon juice
• 0.5 tsp Worcestershire sauce (if available)
• 7 capers (if any)
• 20 gr parmesan
• a pinch of sugar
• salt to taste

Directions

1. Pour boiling water over a chicken egg at room temperature and leave for 1 minute. Then cool, break into a container where you will make the sauce, add chopped garlic clove, capers, mustard, lemon juice, Worcestershire sauce, grated parmesan, a pinch of sugar. Blend everything with a blender.
2. Continuing to beat, add vegetable oil, the sauce should be quite liquid, and not thick like mayonnaise.
3. Cut the loaf into squares, fry for 2 tbsp. vegetable oil until golden brown, you can add your favorite spices or a little grated parmesan.
4. Dry the chicken fillet with paper towels, salt, pepper, cut the thickest part itself and open it with a butterfly so that the thickness of the fillet is uniform in all places. Fry for 1 tbsp. on both sides for 4-5 minutes on each side (do not overdry the fillet).
5. Grease the finished chicken fillet with sauce and let it rest while we work on other ingredients.
6. Boil quail eggs, cool and cut in half. Cut the tomatoes in half as well.
7. Pick lettuce with your hands or cut with a knife, as you prefer.
8. Cut the chicken fillet into thin slices.
9. I recommend collecting the salad before serving so that the lettuce leaves remain crispy and the croutons do not get soggy. Pour the sauce into a gravy boat, leaving a small portion in the bowl.
10. Transfer the lettuce leaves to the bowl with the sauce and mix well so that they are covered with a thin layer of sauce. I prefer to serve Caesar salad in portions: I put a part of lettuce leaves on a plate, chicken fillet on top, a little salad again, chicken fillet and croutons. Decorate with halves of tomatoes and quail eggs, sprinkle with grated parmesan. I serve the sauce separately so that everyone can add as desired.