Prepare the dressing by combining mayonnaise, Parmesan, anchovy fillets, milk, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and black pepper in a food processor. Blitz until smooth.

Dice ciabatta bread into small pieces and toss with olive oil, garlic powder, black pepper, and salt.

Spread grated Parmesan on a tray, then spread seasoned croutons over it. Bake at 180C/350F for about 10 minutes until golden brown.

Season chicken breasts with salt, garlic powder, and black pepper. Slice each breast horizontally into four pieces.

Set up three shallow dishes: one with flour and half the seasoning, one with beaten eggs, and one with panko breadcrumbs and remaining seasoning. Dredge chicken pieces in flour, dip in eggs, and coat with breadcrumbs.

Heat vegetable oil in a pan and fry chicken pieces for 3-4 minutes on each side until golden brown. Drain on a wire rack.

Toss chopped romaine lettuce with dressing, then fold in diced bacon and croutons. Serve topped with sliced crispy chicken.