🥖 Make the Croutons

1. Cut the bread into 1.5–2 cm cubes.
2. In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
3. Add the garlic and sauté for 30 seconds until fragrant – do not let it brown.
4. Add the bread cubes and toss to coat them well in the garlicky butter.
5. Cook for 5–7 minutes, turning occasionally, until golden and crisp on all sides.
6. Season lightly with salt and herbs if desired. Set aside to cool.

🧄 Make the Dressing

1. In a tall mixing container, add: egg, mustard, lemon juice, garlic, anchovies, Parmesan, and Worcestershire sauce.
2. Blend using an immersion blender (or small food processor) until smooth.
3. While blending, slowly drizzle in the oil in a thin stream – especially at the beginning – to create a creamy, stable emulsion.
4. Season with salt and lots of black pepper.
5. Optional: add 1 tbsp Greek yogurt for extra creaminess.

🍗 Cook the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Rub with olive oil and season generously with salt and pepper on both sides.
3. Heat a pan over medium-high heat, add a drizzle of oil, and cook the chicken 5–6 minutes per side, depending on thickness, until golden outside and fully cooked inside.
4. Let rest in foil for 5 minutes, then slice diagonally into strips.

🥬 Assemble the Salad

1. Wash and dry the romaine lettuce thoroughly. Tear into bite-sized pieces.
2. In a large bowl, toss the lettuce with about ⅔ of the dressing. Mix gently but well.
3. Arrange the dressed lettuce on plates or a serving platter.
4. Top with warm chicken slices and garlic croutons.
5. Drizzle over remaining dressing and finish with shaved Parmesan.
6. Serve immediately with a twist of black pepper and a lemon wedge if desired.