Preparation

Clean and wash the raw ingredients (vegetables and meat). Cut the toast into small cubes and fry in butter until crispy.

For the dressing, mix together 5 tablespoons of mayonnaise, 100 g of yogurt, 1 teaspoon of mustard, 3 pressed garlic cloves, myAROMA lemon, 3 tablespoons of grated Parmesan, 4 tablespoons of olive oil, salt and myAROMA pepper.

Cut the chicken breast into strips and coat in flour, then egg and then in the breadcrumbs-Parmesan mixture. Fry in oil until golden brown.

Cut the romaine lettuce into strips and halve the tomatoes, mix with the dressing and arrange on 4 plates. Place the chicken on top and garnish with grated Parmesan or strips.