Start by slicing your chicken breasts in half. Cover them with plastic wrap and use a mallet to pound them evenly flat. Season both sides with salt, pepper, and Italian seasoning. Place the seasoned chicken in the refrigerator, covered, for at least an hour—overnight is even better for maximum flavor.
Once you're ready to cook, take the chicken out of the refrigerator and let it warm up slightly. Set up your breading station with three bowls: one with two beaten eggs, another with half a cup of flour, and the last with breadcrumbs.
Heat oil in a pan to 350°F. Dredge the chicken first in the flour, then in the egg mixture, and finally in the breadcrumbs. Fry the chicken in the hot oil until it reaches an internal temperature of 165°F. Remove the chicken and place it on a rack to drain.
Salad:
Begin by smashing the garlic cloves and sprinkling them with kosher salt. Finely mince the anchovy fillets and combine them with the garlic paste until fully blended.
In a medium bowl, add the garlic-anchovy paste, egg yolks, lemon juice, and Dijon mustard. Season with salt to taste, then whisk together. Slowly drizzle in vegetable oil while continuously whisking to create an emulsion. Once combined, grate in Parmigiano-Reggiano and mix well.
For croutons, use any bread you have on hand Iusually use a baguette. Slice into small squares and coat with butter or olive oil. place on a foil-lined baking sheet, and bake in a 400°F oven for 10 minutes.
Toss your salad leaves in a large bowl with the dressing and croutons until evenly coated.
Assemble:
Add the dressed salad on top, and finish with freshly grated Parmesan. Serve and enjoy!
