In a food processor or blender add the Parmesan, anchovies, garlic cloves, dijon, Worcestershire, egg yolk, and lemon juice. Blend and slowly drizzle in the vegetable oil until emulsified. Pour the dressing into a large bowl and slowly whisk in the olive oil then season with salt and pepper to taste. Keep cold until ready to use.
Chop, wash, and rinse the romaine lettuce and set aside. Cut the top off the garlic and fold up in foil with a little olive oil and salt. Roast for 40 minutes in the oven set to 350 degrees Fahrenheit. Once cool add the roasted garlic cloves to softened butter and spread on the sliced baguette. Toast the buttered baguette slices until crisp and cut into croutons.
Slice the chicken into cutlets. Grab 3 separate large bowls. In the first bowl add: Flour, salt, and pepper. To the second bowl: Corn flake bread crumbs, salt, pepper, garlic powder, onion powder, red pepper flake, and Italian seasoning. In the 3rd bowl, crack eggs and add 1 Tbsp of water, whisk until combined. Bread the chicken in the flour, eggs, and bread crumbs then set aside.
Next in a cast iron skillet, heat some vegetable oil to 350 degrees Fahrenheit. Shallow fry the chicken till golden brown on all sides. Set on a wire rack on top of a baking sheet. Bake in the oven set to 350 degrees Fahrenheit for about 10 minutes or until the internal temperature of the chicken is 165 degrees.
Assemble the salad with the lettuce, shaved Parmesan, croutons, and crispy sliced chicken. Drizzle on as much of the dressing as you like.
Enjoy!
