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1
For the chicken: heat a large non-stick frying pan with the light olive oil.
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2
Fry the prosciutto slices for 3-4 minutes, or until crisp and golden-brown.
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3
Remove and drain on kitchen paper, reserving the oil in the pan.
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4
Season the chicken fillets with salt and drizzle over some olive oil.
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5
Return the pan used to cook the prosciutto to the heat and fry the chicken fillets for 2-3 minutes on both sides, or until cooked through.
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6
Set aside.
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7
For the dressing: toast the peppercorns in a dry hot frying pan for about a minute until they become aromatic, shaking the pan frequently to prevent the peppercorns from burning.
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8
Roughly crush the peppercorns using a pestle and mortar, then transfer to a mixing bowl.
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9
Add the parmesan, grated garlic and lemon zest to the bowl with the peppercorns, then squeeze in the lemon juice and add the oil.
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10
Whisk until well combined, then season to taste with a pinch of sea salt.
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11
For the rustic croutons: heat the olive oil in a large frying pan.
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12
Add the herbs and garlic and cook for about 30 seconds, or until aromatic, then add the stale bread cubes and a good pinch of sea salt.
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13
Toss well and fry for 1-2 minutes, or until crisp and golden-brown all over.
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14
Drain well on kitchen paper.
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15
To serve, place the lettuce leaves into a large mixing bowl.
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16
Pour over the roasted peppercorn dressing and toss until all the leaves are well coated.
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17
Add the rustic croutons and mix again.
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18
Divide among four serving plates, then top each serving with three mini chicken fillets and finish with a couple of slices of crisp prosciutto.
