Method

1. First, croutons. Preheat the oven 200C/180C fan/gas 6 and cut the sourdough into 1-inch chunks, toss in olive oil and salt before toasting in the oven for 10 minutes. Remove when golden brown.

2. Time to prepare the chicken. With a sharp knife, horizontally cut through each breast but don’t slice all the way through – open out to create a thinner, larger chicken breast perfect for bread crumbing. Season each breast generously with salt and pepper.

3. In a large shallow bowl combine the grated Silver Fox and panko. In a second shallow bowl measure out the flour and in a third, crack and lightly whisk the eggs.

4. Take the seasoned chicken and first lay in the flour, turning over to ensure both sides are well coated – you may want to do them one by one. Shake off any excess flour before place in the whisked egg, turning again to ensure it is completed coated.

5. Lift the chicken out of the egg using a fork, allowing any excess egg mixture to drip off, then finally place in the cheesy breadcrumbs. Ensure the chicken is well coated on both sides. For an extra crispy coating, dip the chicken back in the egg mixture and repeat the breadcrumb stage. Place on a plate whilst you heat the oil.

6. Pour the oil in a large-based frying pan and heat over a medium to high heat. Test the oil is ready to use by dropping a pinch of panko which needs to start sizzling and frying as soon as it hits the oil. Very carefully lay the coated chicken into the hot oil. Fry on medium-to-high for 3 – 4 minutes, until golden and crisp, before gently flipping the chicken and cooking for a further 3 – 4 minutes. If the chicken is browning too quickly, turn down the heat.

7. Once golden and cooked through, remove the chicken from the oil and place on a plate lined with kitchen roll whilst you make the dressing.

8. Finely chop the anchovies until you create a paste like texture. Add the crushed garlic along with a small pinch of sea salt and chop to combine. Add the paste to a bowl before stirring through the mayonnaise and finely grated Silver Fox.

9. Finish the dressing with a fresh crack of black pepper and the honey. Stir well to combine.

10. Wash and drain the leaves before serving onto a plate, or platter if sharing. Cut the crispy chicken into thick strips and lay onto of the salad leaves before generously spooning over the Caesar dressing.

11. Finish the dish with Silver Fox shavings (use a Y peeler to make these or simply cut into thin slices) and crispy croutons.