Caesar Salad

Start by chopping the romaine lettuce, placing it in a large bowl, and washing it thoroughly with water.

Cut the sourdough bread into small cubes and place them on a baking tray lined with aluminum foil.

Drizzle olive oil over the bread cubes, then sprinkle with salt and black pepper, and toss to coat well.

Toast the bread in the oven until golden and crispy.

Slice the chicken breasts into thin strips, place them between two plastic sheets, and pound them until thinner.

Dredge the chicken strips in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.

Fry the breaded chicken in hot oil until golden and crispy.

To make the Caesar dressing, add to a blender: anchovies, egg yolks, garlic, olive oil, lemon juice, salt, pepper, Parmesan cheese, and Dijon mustard.

Blend until the mixture becomes smooth and well combined.

Toss the chopped lettuce with some of the Caesar dressing in a bowl.

Place a piece of fried chicken on each plate and top it with some Caesar salad.

Drizzle more dressing on top, add the toasted bread cubes, and sprinkle grated cheese over the top.