Cut the chicken into long, narrow strips. Coat the meat with a mixture made from three tablespoons of olive oil, a tablespoon of lemon juice and one-quarter of a teaspoon of salt. Let it marinade and in the meantime prepare other ingredients.

Trim, wash and dry the lettuce and tear it into pieces of any size. Remove the crust from the bread. Cut the bread into strips, sauté them in an oiled pan and then cut them into cubes. Use the same pan to quickly sauté slices of pancetta until crispy.

Place two eggs into cold water then bring to a boil. Simmer for one minute then transfer into cold water. Peel the eggs; chop one finely with the anchovy fillets and save the other one for later. Prepare a salad dressing using olive oil, lemon juice, Worcestershire sauce, mustard, pepper, the crushed garlic, egg and anchovies.

Sauté the chicken in an oiled pan. Toss it during sautéing ensuring equal browning on all sides.

Pour the salad dressing over the lettuce and mix well. Add the roasted meat, bread and bacon and mix everything together. Serve on plates and sprinkle with grated Parmesan cheese.

Recipe is from PP cook book Smells like home, contributed by Monja Selinšek, Slovenia.