Ingredients

• 1 small baguette, thinly sliced
• 100ml olive oil
• 2 small chicken breasts, trimmed
• 2 eggs
• 8 slices pancetta
• 1/2 cup (125ml) buttermilk
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 4 anchovy fillets, rinsed, dried, mashed
• 1 garlic clove, crushed
• 2 baby cos lettuce, leaves separated
• 100g shaved parmesan

Method

• Step 1 Preheat oven to 180°C. Place slices of bread onto a large oven tray. Brush both sides with 50ml oil. Cook for 6 minutes each side until golden brown. Set aside.
• Step 2 Meanwhile, heat 1 tablespoon of oil in a non-stick frying pan over medium to high heat. Cook chicken for 4-5 minutes each side until cooked through. Remove and set aside.
• Step 3 Place eggs in a saucepan, cover with cold water and bring to the boil over medium heat. Reduce heat to low, simmer for 4 minutes. Refresh in cold water and peel. Set aside.
• Step 4 Place pancetta on a non-stick baking tray under a hot grill for 5 minutes or until crisp. Drain on paper towel, then tear into pieces. Set aside.
• Step 5 Place buttermilk, lemon juice, Worcestershire sauce, mustard, anchovy, garlic and remaining oil in a small bowl. Whisk until well combined.
• Step 6 Arrange cos leaves in a large serving bowl. Top with croutons, pancetta, sliced chicken, parmesan and crumbled egg. Drizzle with dressing and serve.