Ingredients

Step by step

1. For the salad, shred the kale, discarding any tough stalks. Add to a bowl with ½ tablespoon of the oil and massage into the leaves so that they start to wilt and soften.
2. For the dressing, place the egg yolk, garlic, anchovies, lemon juice, Dijon mustard and a few drops of Worcestershire sauce into a small blender and blitz until smooth. Gradually add 1½ tablespoons extra-virgin olive oil until the dressing thickens a little. Season with black pepper. Pour over the kale and toss together to coat thoroughly so that the kale softens and wilts.
3. Slice the chicken breast in half horizontally to give two escalopes, then place them between two pieces of baking paper and bash with a rolling pin to flatten to about 1cm thick (this helps the chicken to cook evenly). Sprinkle each chicken escalope with grated Parmesan, patting it on, and wrap each one in a slice of prosciutto.
4. Heat ½ tablespoon olive oil in a frying pan; cook the chicken on a high-ish heat for 4 minutes each side, or until cooked through.
5. When you turn the chicken, add the bread to the pan, torn into rough croutons. Toss in the oil and cook until golden and crisp. Add the croutons to the kale Caesar and serve topped with the chicken.
   
   *This recipe contains raw egg.

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