Chicken Milanese with Caesar Salad and Parmesan

Chicken Milanese

1. Butterfly the chicken breast.
2. Place the chicken between two sheets of baking parchment and use a rolling pin to flatten it.
3. Coat the chicken in flour, followed by beaten egg, and finally breadcrumbs.
4. Refrigerate the chicken while preparing the rest of the dish.
5. Heat oil in a pan to 160°C and cook the chicken until golden brown, moving it occasionally.
6. Remove and place on a wire rack, then sprinkle with flaky salt.

Crispy Croutons

1. Cut stale bread into small cubes.
2. Toss the cubes with olive oil, salt, and pepper.
3. Bake in an oven preheated to 180°C until golden and crunchy.

Caesar Dressing and Salad

1. Finely chop garlic and anchovy, then mash with salt to create a paste.
2. Mix in the remaining dressing ingredients, thinning with a little cold water if needed.
3. Combine crispy lettuce with the dressing in a bowl and mix in chopped chives.

Assembly

1. Pile the dressed salad on top of the cooked chicken.
2. Grate fresh parmesan over the top.
3. Finish with extra chives, a drizzle of olive oil, and serve with a wedge of lemon.