Exquisite caesar salad

2 chicken fillets (1 double chicken breast)
2 tablespoons olive oil
3 tablespoons Łaciate extra butter
Half a baguette or a few slices of a roll
1 medium-sized romaine lettuce or 2 – 3 smaller romaine lettuces
Salt
Pepper

Dressing:

More or less 5 tablespoons olive oil
1 heaped teaspoon Dijon mustard
1 medium-sized clove of garlic, crashed through a garlic press
1 tablespoon grated Jantar cheese
1 – 3 original anchovy fillets

Extras:

A few thin slices of Jantar cheese

Wash, dry and finely chop the chicken fillet. Season to taste with salt and pepper. Put a frying pan over a medium-high heat, add 2 tablespoons of olive oil and cook the chicken strips until golden brown. You can also fry the whole fillets in a grill pan and then dice or cut them into strips.

Melt your Łaciate extra butter and snap in the cubes of baguette/roll.

Stir thoroughly. The bread should absorb all the butter. Fry over a low heat until golden and crispy for about 5 minutes.

Dressing: pour the olive oil into a small bowl and add the rest of ingredients. Blitz with a blender or food processor. Optionally, add some salt and pepper (be careful with salt, anchovies are already quite salty and Jantar cheese is intense as well).

Wash and drain the lettuce leaves, put them into bowls or directly on plates. Nicely arrange the chicken and croutons. Pour over your dressing and top with thin slices of Jantar cheese.