1 Rinse chicken breasts and pat dry. Peel garlic and rub the fillets with garlic, salt and pepper. Rinse anchovy fillets under running water and chop finely. Rub over the chicken breast fillets. Mix flour and salt and turn the meat in it. Rinse tomatoes, wipe dry and halve. Rinse scallions, pat dry and cut into thin rings.
2 Mix balsamic vinegar, oil, salt and pepper to taste and a pinch of sugar in a bowl. Toss with tomatoes and scallions. Heat the clarified butter in a pan, add chicken breasts and cook until golden brown. Top with Parmesan cheese, cover and allow cheese to melt. Serve with the tomato salad.