Romaine Salad with Poultry, Pears and Blue Cheese

Ingredients

• 1 romaine lettuce
• 2 ripe pears
• 4 small chicken cutlets (about 120 g each)
• 1 large egg
• 2 tbsp flour
• 2 tbsp parmesan
• 4 tbsp clarified butter
• 100 g blue cheese (e.g., Roquefort)
• Salt
• Pepper
• 3 tbsp balsamic vinegar
• 1 Shallot
• 1 tbsp Lemon Juice
• 4 tbsp olive oil
• 1 tsp chopped chives

Instructions

1. 1.

   Wash the lettuce, shake dry and cut into bite‑sized strips. Beat the egg in a bowl. Dust the cutlets with flour, dip them in the beaten egg, then dust again with flour and Parmesan. Fry in hot clarified butter until golden on both sides. Keep warm at 80 °C in the oven.

2. 2.

   Wash the pears, quarter, core and slice into wedges; drizzle with lemon juice. Whisk together all dressing ingredients, season with salt and pepper, and divide into four small bowls.

3. 3.

   Arrange the lettuce on four plates, cut the fried cutlets into strips and place them on top, crumble blue cheese over the salad, add pear slices, and serve with the dressing on the side.