Pitatasche mit Cesarsalat

Ingredients

• 4 pita breads
• 1 romaine lettuce
• 4 chicken breast fillets
• 2 tbsp oil
• 1 clove garlic (crushed)
• 1 tsp lemon juice
• 0.5 tsp sharp mustard
• 1 tsp Worcestershire sauce
• 2 egg yolks
• 100 ml olive oil
• Salt
• Pepper
• a pinch sugar
• 25 g freshly grated Parmesan
• 1 anchovy fillet (optional)
• freshly shaved Parmesan

Instructions

1. 1.

   Clean, wash and thoroughly drain or spin dry the romaine lettuce. Cut leaves into about 2 cm wide strips.

2. 2.

   Wash chicken breasts, pat dry, season with salt and pepper, and fry in hot oil for about 5-6 minutes until golden brown. Remove from heat and let rest to finish cooking.

3. 3.

   Combine all dressing ingredients in a blender and blend on high speed until the dressing is white‑creamy. Taste and thin with water or cream if needed. Refrigerate for 1–2 hours to develop flavor.

4. 4.

   Mix romaine lettuce with the dressing, fold in sliced chicken breast and freshly shaved Parmesan, then fill the pita breads. Serve immediately.