- 4 free-range chicken breasts
- 140 g flour
- 2 free-range eggs, beaten
- 150 g Panko or bread crumbs
- Sea salt and freshly ground pepper, to taste
- 2 cups canola
- 6 free-range eggs, boiled
- 1⁄2 loaf green olive loaf or olive ciabatta, thinly sliced
- 80 g Parmesan or hard cheese
- 80 g baby spincah
- 30 g baby herbs
- 10 radishes, halved
- For the dressing:
- 1⁄2 cup buttermilk
- 2 t fresh dill, finely chopped
- 1⁄2 garlic clove, crushed
- Lemon juice, a squeeze
- 1 t Dijon mustard
- 4 - 6 anchovies, finely chopped
- Sea salt and freshly ground black pepper, to taste
Slice the chicken breasts into 3 or 4 strips, toss in flour to coat, then dip into the beaten egg and generously coat in breadcrumbs. Season to taste.
Heat the oil over a medium heat, then fry the chicken for 5–10 minutes, or until golden and cooked through. Remove from the oil and drain on kitchen paper while you make the dressing.
To make the dressing, mix the buttermilk, dill, garlic, lemon juice, mustard and anchovies and season to taste.
Toast the bread under the grill until golden, then sprinkle with Parmesan or hard cheese and grill again until melted. Toss the remaining salad ingredients, top with the chicken and croutons and drizzle with the dressing. Serve with the cheesy toast.
Cook's note: Crunchy chicken is the best twist to this classic. Save time and use Woolies’ chicken schnitzels.
Did you know: Restaurateur Caesar Cardini threw this one together in 1924 over the Fourth of July weekend at his restaurant in Tijuana, Mexico. A rash of Americans who’d crossed the border to party (this was the Prohibition era, folks), meant his kitchen was running low on supplies. A master of improvisation, Caesar tossed romaine lettuce with croutons, then dressed an otherwise meagre dish with Parmesan, lemon juice, olive oil, egg, Worcester sauce, garlic and black pepper. Genius. His brother later added the anchovies, which set the new standard.