First Step: PREPARE THE CHICKEN

1. Set Up the Dredging Station: In three shallow dishes, set up a dredging station for the chicken. In the first dish, place the flour and season with a pinch of salt, pepper, garlic powder, and paprika. In the second dish, whisk the eggs. In the third dish, add the panko breadcrumbs.
2. Coat the Chicken: Take each chicken breast and coat it in the flour mixture, shaking off any excess. Then dip it into the egg wash and finally coat it with the panko breadcrumbs, pressing down gently to ensure an even coating.
3. Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat. You want the oil to be hot but not smoking, around 350°F (175°C), so it fries the chicken to a golden crisp without burning it.
4. Fry the Chicken: Carefully place the chicken breasts in the hot oil, cooking them for 4-5 minutes per side until they are golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) to guarantee they’re cooked through. Once done, transfer the chicken to a plate lined with paper towels to drain any excess oil.

Second Step: MAKE THE CAESAR DRESSING

1. Prepare the Dressing Ingredients: In a medium-sized bowl, combine the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and anchovy paste (if using).
2. Mix the Dressing: Whisk the ingredients together until smooth and well-combined. Season the dressing with salt and freshly cracked black pepper to taste. If you prefer a thinner dressing, you can add a little water or more lemon juice to adjust the consistency.
3. Chill the Dressing: Refrigerate the Caesar dressing for at least 10 minutes before using. This allows the flavors to meld together and gives it a thicker consistency, perfect for tossing with the salad.

Third Step: MAKE THE HOMEMADE CROUTONS

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Prepare the Bread: Cut 2-3 slices of day-old bread (such as French bread or sourdough) into small cubes, about 1-inch in size. Toss the bread cubes with 1-2 tablespoons of olive oil, making sure each piece is coated.
3. Season the Croutons: Add a pinch of salt and garlic powder to the bread cubes and toss again to coat evenly.
4. Bake the Croutons: Spread the bread cubes in a single layer on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the croutons are golden brown and crispy. Let them cool before using them on the salad.

Fourth Step: ASSEMBLE THE SALAD

1. Prepare the Lettuce: Wash and dry the romaine lettuce thoroughly. Cut or tear it into bite-sized pieces and place it in a large salad bowl.
2. Toss the Lettuce: Drizzle the olive oil over the lettuce and toss gently to coat. This step ensures that the lettuce will be lightly coated with oil, which helps the dressing adhere better.
3. Add the Dressing: Drizzle the Caesar dressing over the lettuce. Toss gently but thoroughly, ensuring every piece of lettuce is coated with the creamy dressing.
4. Add the Toppings: Sprinkle the freshly grated Parmesan cheese over the top of the salad. Add the homemade croutons for crunch and texture.
5. Top with Chicken: Slice the crispy chicken breasts into strips and arrange them on top of the salad. You can also chop the chicken into smaller pieces if preferred.

Final Step: SERVE AND ENJOY

1. Serve Immediately: Serve the salad as soon as it’s assembled to enjoy the freshest flavors. The crispy chicken and crunchy croutons should still have their texture intact.
2. Garnish (Optional): If desired, garnish with additional Parmesan cheese, fresh herbs like parsley, or even a sprinkle of extra black pepper for added flavor.