CLASSIC WITH A TWIST

Jérôme Hourdoux, head chef at Van der Valk Hotel Luxembourg: 'I have been working as a chef for 25 years and have worked in different countries. This allowed me to learn about different cooking styles, local ingredients, and culinary traditions. The combination of challenges in the kitchen, learning new things, and passion for food is something that I still enjoy every day.'

Classic in a new jacket

'In traditional French cuisine, sauces are the foundation. A good sauce can enhance flavors and add depth to the simplest ingredients. The same goes for this Caesar salad, a great classic. We wanted to give it a different presentation, while keeping the essential elements: lettuce, chicken, and sauce. This way, we continue to surprise our guests, but always with respect for the original recipe.'

Ingredients

2 Roman lettuce heads

100 g Parmesan cheese

10 anchovy fillets in oil

1 tablespoon of mustard

6 tablespoons of mayonnaise

1 tablespoon of white wine vinegar and pepper to taste

3 eggs (2 for boiling, 1 for breading)

1 chicken fillet - flour - panko breadcrumbs

Casino with bread

salt and pepper

Oil or butter



Preparation

1. Cut the lettuce heads in half lengthwise.

2. Sort the leaves and use only the soft lettuce leaves.

3. Wash the lettuce and pat it dry. -Grate the Parmesan cheese.

4. Drain the anchovies on kitchen paper.

5. Mix mustard, anchovies, and half of the Parmesan cheese in a bowl.

6. Add the mayonnaise and stir until a smooth sauce is formed.

7. Season the sauce with salt, pepper, and a dash of wine vinegar.

8. Boil two eggs in boiling water for 9 minutes until hard.

9. Slice the chicken breast into slices of approximately 3 cm.

10. Beat an egg. - Coat the pieces of chicken with flour, then dip them in the beaten egg and finally coat them with panko breadcrumbs.

11. Heat some oil or butter in the pan and fry the chicken pieces in it until they are golden brown and cooked through.

Peel the eggs and cut them into pieces.

13. Toast the bread in a toaster or frying pan and cut it diagonally in half.



Formatting board

Arrange the lettuce on the plate first. Then pour the sauce over it. Add the crispy chicken pieces and egg wedges. Sprinkle with the remaining Parmesan cheese. Serve with slices of toasted bread.