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Preparation
time: 20 minutes
Total cooking time: 20 minutes
Serves 3-4 |
Ingredients
For Dressing
1/3 cup olive oil
1-2 cloves garlic, crushed
2 tbsp lemon juice
6 canned anchovies, chopped
1 egg yolk
¼ cup whipping cream
½ day-old French baquette
Oil, for deep-frying
3 skinless, boned chicken breast halves
1 tbsp Dijon mustard
1 romaine lettuce, torn into pieces
¼ cup Parmesan shavings
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Directions
1.
To make the dressing, combine all the ingredients together
in a jar and shake well. Refrigerate. |
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| 2.
Cut the bread into ½ inch cubes and deep-fry in batches
until golden. Drain on paper towels to absorb any excess oil. |
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| 3.
Preheat the broiler. Trim the chicken of any excess fat or sinew.
Brush lightly with the mustard and sprinkle with some ground
black pepper. Broil each side for 4-6 minutes while preparing
the salad. |
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| 4.
Toss the lettuce, dressing and croutons together and place in
a large serving dish. Slice the chicken breasts into 6-8 slices
and arrange on top. Sprinkle with the Parmesan and serve while
still warm. |
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