- Chicken breast (400 gr.)
- Bread
- Eggs
- Lemon
- Parmesan
- Iceberg salad
- Olive oil (100 ml)
- Dijon mustard
- Worcestershire sauce
- Black pepper
- Salt
- Garlic
Unlike Gordon, we'll tackle the crackers first. Cut the bread into pieces:
Cut half the garlic coarsely, half finely:
Fry large pieces in a small amount of oil:
Remove them and fry the bread until it clearly “knocks” when stirred:
Set the hot croutons aside, add finely chopped garlic, a little grated Parmesan and mix:
Cut the chicken lengthwise and open it:
Salt, pepper, place on a hot grill pan with a small amount of mala and fry for three minutes on each side:
Now let's move on to refueling. Break the egg yolks into a deep bowl, add mustard and Worcestershire sauce:
Let's start whisking:
Continuing to actively whisk, slowly pour in the olive oil in a stream, achieving the consistency of thick cream. Add a little lemon juice and stir:
We randomly tear the pre-washed and dried lettuce:
We collect. First we lay out “Iceberg”:
Top with dressing:
Place half of the crackers:
Top with dressing:
Second half:
Cut the chicken into pieces:
Place on top and pour dressing:
And we crown the whole affair with thin slices of Parmesan:
Bon appetit!
