Caesar Salad

Method

1. Prepare the batter for the chicken: mix flour and water to a smooth, fairly liquid batter (no eggs).
2. Cut the chicken breast into serving pieces, dip each piece into the batter, then coat generously with panko breadcrumbs, pressing to adhere.
3. In a frying pan over high heat, cook the smoked pancetta slices until crispy, then set aside.
4. For the croutons: cut bread into slices or cubes, fry in extra virgin olive oil until golden and crispy.
5. Make the Caesar dressing: In a blender, combine 2 whole eggs, white wine vinegar, lemon juice, a pinch of salt, and seed oil; blend until thick and creamy (homemade mayonnaise).
6. Add 2 anchovies, 1 clove of garlic, a spoonful of mustard, plenty of grated Parmigiano Reggiano, and a few drops of Worcestershire sauce. Blend again until smooth. Adjust seasoning to taste.
7. Wash and tear the mixed lettuce (cappuccia and other green leaves) into a large bowl.
8. Fry the breaded chicken pieces in seed oil until golden brown and cooked through. Drain on a wire rack (not paper towels) to keep crisp.
9. Assemble the salad: place the torn lettuce in a serving dish, add a generous amount of dressing and toss lightly.
10. Top with the fried chicken, crispy pancetta, croutons, halved Merinda tomatoes, and shavings of Parmigiano Reggiano. Serve immediately.