Fried salad à la Tina

Ingredients for 2 servings:

• 2 romaine lettuce, mini-
• 1 chicken breast fillet(s)
• e.g. Parmesan shavings
• n. B. Balsamic vinegar – ice cream
• n. B. Pepper, (steak pepper)
• 1 tbsp butter
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Mini romaine lettuce with chicken and parmesan

Clean and wash the lettuce, spin dry, and halve it. Trim the chicken breast and cut into small cubes. Heat butter in a non-stick pan, brown the meat cubes, season with salt and pepper, remove, and keep warm. Now brown the lettuce in the frying fat, first on the cut side, adding more butter if necessary; there shouldn’t be too little fat in the pan! Then turn it over briefly and arrange the lettuce on a plate, top with the chicken cubes, sprinkle with Parmesan cheese, cover with balsamic glaze, and finally sprinkle with steak pepper. Important: The whole thing only tastes good fried in butter; that’s what makes the salad so flavorful! You can also use ready-made chicken strips, but then cut them into cubes and fry them in the butter until crispy—that’s what makes it so sophisticated!