1 packet of lettuce hearts, 1 garlic clove, 1 lemon, 1 Burgos cheese wedge, 3 salted anchovies, 1 soup spoon of yoghurt, 1 pinch of mustard, 1 dash of soy sauce, 1 dash of sherry vinegar, 50 ml. of extra virgin olive oil, 1 red onion in thin strips, 2 butterflied chicken breasts, 1 soup spoon of La Vera paprika, 1 handful of croutons.
Rub half a clove of garlic on the sides of the bowl.
Grate the lemon onto the bottom of the bowl, add the juice and crumble the cheese in.
Add the chopped anchovies, the yogurt, mustard and soy sauce.
Stir and add the vinegar, oil and salt and pepper.
Add the red onion and stir it a few times.
Clean and remove the lettuce leaves and then stir them into the mix.
Meanwhile, dust the breasts with paprika and add salt and pepper.
Brown them on a non-stick pan with the garlic clove you used to rub the bowl.
Leave a gap between the meat and add the bread croutons, letting them fry and soak up the meat juices.
Remove the breasts and cut them into escalopes, add them to the seasoned bowl together with the croutons.