Begin by patting the boneless chicken breasts dry. Coat each piece in seasoned panko breadcrumbs, and cook in a skillet with olive oil for 5-7 minutes per side until golden brown.

In a mixing bowl, combine minced garlic, anchovy paste, lemon juice, Dijon mustard, and mayonnaise. Whisk until creamy and slowly add olive oil while whisking to create a smooth emulsion.

In a large salad bowl, toss romaine lettuce with the homemade dressing. Adjust the amount of dressing based on personal preference.

Slice the crispy chicken and place it on top of the dressed romaine. Add freshly shaved Parmesan cheese, and croutons if desired. Serve immediately.