Directions

1. 1

   Preheat your oven to 400°F (200°C or 180°C fan). Carefully separate the skin from the chicken breasts and set the skin aside for crackling. Place the skinless chicken breasts between two pieces of plastic wrap and pound gently with a meat mallet to flatten slightly. Transfer the flattened chicken to a large bowl, add half of the fresh lemon juice, 1 crushed garlic clove, a light drizzle of olive oil, and season generously with sea salt and black pepper. Let the chicken marinate while you prepare the other components.

2. 2

   For the chicken skin crackling, line a baking sheet with parchment paper and arrange the reserved chicken skin in a single layer. Sprinkle the skin generously with sea salt. Cover with another piece of parchment paper and place another baking tray on top to weigh it down, keeping the skin flat. Roast for 25 to 30 minutes until the skin is crisp, golden, and cooked through. Transfer to a paper-towel-lined plate and let cool, then break into bite-sized crackling pieces.

3. 3

   While the crackling roasts, trim the crust away from the sourdough bread and tear the inner crumb into rustic bite-sized pieces. Spread the bread pieces on a separate baking tray, drizzle generously with the remaining olive oil (about 60 ml), and finely grate 15 grams of Parmesan cheese over the top. Toss everything together thoroughly so all the bread is evenly coated with oil and cheese. Bake alongside the crackling for 15 to 25 minutes, stirring occasionally, until the croutons are golden and crispy. Remove and cool on the tray.

4. 4

   Prepare the dressing by using a pestle and mortar to crush the remaining garlic clove into a fine paste. Add the anchovy fillets and mash them together with the garlic until you have a smooth paste. Transfer to a mixing bowl, finely grate in 10 grams of Parmesan cheese, then add the remaining lemon juice, mayonnaise, and Dijon mustard. Stir well to combine, then gradually drizzle in 60 ml (4 tbsp) of olive oil while stirring constantly to create a smooth, emulsified dressing. Season with a small pinch of salt and pepper. Set aside.

5. 5

   Heat a griddle pan or cast-iron skillet over high heat until it is smoking hot. Carefully place the marinated chicken breasts onto the hot griddle and cook for 4 to 5 minutes on the first side without moving them. Flip the chicken and cook for another 4 to 5 minutes on the second side until the internal temperature reaches 165°F, ensuring the chicken is just cooked through with no pink. Transfer to a cutting board and let rest for a few minutes, then slice into bite-sized pieces.

6. 6

   Trim away any yellowed or wilted outer leaves from the romaine lettuces and discard. Cut or tear the remaining lettuce into bite-sized pieces. Use a vegetable peeler to shave thin curls from the remaining 75 grams of Parmesan cheese, grating any remaining cheese that cannot be shaved with a box grater.

7. 7

   In a large salad bowl, combine the torn romaine lettuce, crispy croutons, griddled chicken pieces, and most of the shaved Parmesan. Drizzle the majority of the Caesar dressing over the salad and toss everything together gently but thoroughly, using your hands if easier to ensure even coating. Drizzle the remaining dressing over top, scatter the crispy chicken skin crackling across the salad, and serve immediately.