Caesar salad

150 ml buttermilk

1 tsp Worcestershire sauce

1 lemon

zest only

2 sprigs of parsley

leaves finely chopped

½ tsp salt

a little pepper

4 chicken thigh fillets

boneless

1 tsp Dijon mustard

50 ml white wine vinegar

15 ml white balsamic vinegar

2 egg yolks

2 anchovy fillets

drained

1 clove of garlic

250 ml sunflower oil

100 g Parmesan cheese

finely grated

a little salt

a little pepper

80 g panko breadcrumbs

some clarified butter

for frying

a little fleur de sel

4 baby gem lettuce

halved

1 tsp olive oil

a little salt

2 baby cos lettuce

leaves roughly torn

50 g Parmesan cheese

finely grated

Mix buttermilk, Worcestershire sauce, lemon zest, and parsley, and season with salt and pepper. Place the chicken in a vacuum bag, add the marinade, and vacuum seal. Marinate the chicken in the refrigerator for at least 8 hours.

Place mustard and all ingredients up to and including garlic into a tall container, and blend finely with a stick blender. Slowly pour in sunflower oil while blending continuously until a smooth, homogeneous mixture forms. Stir in Parmesan and season with salt and pepper.

Remove the chicken from the bag and pat off a little of the marinade. Place panko breadcrumbs in a deep dish. Coat the chicken pieces one-by-one, pressing firmly. Fill a frying pan with clarified butter to a depth of approximately 3 cm and heat over medium to high heat (level 7–8). Fry chicken steaks in batches for approximately 3 minutes on each side until golden brown. Reduce the heat slightly (level 6), and fry for another minute until cooked through. Drain the chicken on a plate lined with kitchen paper and keep warm.

Heat a grill pan over medium to high heat (level 7–8). Brush the halved baby gem lettuce with oil and lightly season with salt. Place the lettuce cut side down in the grill pan and sear for about 2 minutes, then turn and cook for about 1 minute more. Arrange the grilled lettuce and fresh lettuce leaves with the dressing. Slice the chicken, place it on top of the salad, then sprinkle with parmesan.