Crispy Chicken Caesar Salad

Batten out a chicken breast relatively thinly, much like a schnitzel.

Toss the chicken in seasoned flour, then beaten egg and into ciabatta bread crumbs.

Fry the chicken in a little vegetable oil until golden , flip and cook on the other side until crisp and golden. Leave to drain.

To make the salad, place washed kale pieces into a bowl, season with olive oil and salt and leave to wilt for 10 minutes.

Now add the Kos lettuce, some grated parmesan cheese and the Caeser dressing, toss well.

Place the chicken onto a serving plate. Pile the salad next to the chicken, top with the eggs, fresh anchovies, black olives, crispy bason pieces and finish with a little extra dressing and grated parmesan cheese.