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 steaks

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-gem 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 hand 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 plate. 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 a further 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.