Caesar salad with crispy breaded chicken

Ingredients

breaded chicken breast500 gr

iceberg lettuce400 gr

cherry tomatoes200 gr

parmesan60 gr

caesar dressing120 ml

oil for frying45 ml

croutons80 gr

black pepper0.5 tsp

Heat the oil in a wide skillet over medium-high heat or preheat the oven to 200°C with a fan, if you prefer to roast the meat.
Place the breaded chicken fillet in the hot fat and fry for 4-5 minutes on each side until the breading is a rich golden-brown color and distinctly crispy.
Transfer the cooked chicken fillet to a plate lined with paper towels and let it drain and cool for about 5 minutes to keep the crust firm.
Wash the iceberg lettuce with very cold water, dry it thoroughly with a salad spinner or towel, and tear or cut it into pieces about 3 cm in size.
Wash the cherry tomatoes and cut them in half lengthwise with a sharp knife.
Slice the rested chicken fillet crosswise into strips about 1.5 cm thick, being careful not to press too hard so as not to detach the breading.
In a large bowl, place the chopped iceberg, add the croutons and about two-thirds of the Caesar dressing, then gently stir with two spoons until all the leaves are evenly coated.
Distribute the seasoned iceberg in four large shallow serving bowls.
Arrange the warm sliced chicken fillet and halved cherry tomatoes on top, then drizzle with the remaining Caesar dressing.
With a vegetable peeler, shape thin shavings of Parmesan directly over the portions, sprinkle with freshly ground black pepper, and serve immediately.