Zubereitung

1. 1

   Cut the ciabatta into 2 cm cubes, toss with 25 ml of olive oil and toast in a pan until golden and crunchy on all sides. Set aside.

2. 2

   Pat the chicken breasts dry and season with salt and pepper. Pan-fry in 15 ml of olive oil over medium heat until golden and just cooked through. Rest briefly, then slice.

3. 3

   For the dressing, chop the anchovies and garlic very finely and stir until smooth with the egg yolk, mustard, lemon juice and Worcestershire sauce.

4. 4

   Whisk in the remaining olive oil, first drop by drop, then in a thin stream, until the dressing turns creamy. Stir in half of the finely grated parmesan and season with pepper.

5. 5

   Tear the romaine into bite-sized pieces, wash and dry thoroughly.

6. 6

   Toss the lettuce with the dressing, top with the sliced chicken and croutons and finish with shavings of the remaining parmesan.