Tried the VIRAL upside-down chicken Caesar salad *chef’s kiss* Extra Parmesan always… do you agree? Recipe below ⬇️⬇️ Serves 2
 Takes 35 mins 75g plain flour
 2 large eggs, whisked
 75g panko breadcrumbs
 1 tsp dried oregano
 2 chicken breasts, butterflied
 vegetable oil, for frying, plus 1 tbsp
 275g asparagus, trimmed
 For the Caesar salad
 3 tbsp Greek-style yogurt
 1 tbsp mayonnaise 
1 small garlic clove, finely grated or chopped
 ½ lemon, zested and juiced
 ½ tsp Dijon mustard
 15g Parmesan, finely grated, plus extra to serve (10g extra)
 5 anchovies from a 50g tin, finely chopped
 1 Little Gem lettuce, chopped 1. Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the flour and add the oregano to the breadcrumbs. 2. Dip a chicken breast in the flour, then the eggs and, lastly, the breadcrumbs. Pat on as many breadcrumbs as you can. Repeat with the other chicken breast. 3. Pour a 1-2cm layer of oil into a frying pan and heat to a medium-high heat. To test it’s ...