For the salad, puree the anchovy fillets, olive oil, egg yolk and lemon juice together. Clean the romaine lettuce, pluck, wash and spin dry.

Finely grate half of the Parmesan cheese and add to the dressing. Season with salt and pepper and mix everything together well.

Cut the toast into small cubes, fry in butter with two cloves of garlic pressed on. Cut the chicken fillet into strips and fry until crispy. Arrange the salad and pour the dressing over it.

Spread the croutons and chicken strips over the top and roughly grate the rest of the Parmesan.