Prepare the Chicken: Place the chicken cutlets between two pieces of baking parchment and use a rolling pin or meat mallet to pound them to an even thickness of about 1.5 cm. This ensures they cook quickly and evenly. Season both sides generously with salt and pepper.

Set Up Breading Station: You'll need three shallow dishes. In the first, place the plain flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, 50g of grated Parmesan, garlic powder, and a good pinch of salt and pepper. Mix well.

Bread the Chicken: Take one chicken cutlet at a time and dredge it in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the panko mixture, covering both sides completely. Set the breaded cutlets aside on a plate.

Cook the Chicken: Heat the oil in a large frying pan over a medium-high heat. Once shimmering, carefully place two chicken cutlets in the pan. Cook for 3-4 minutes per side, until golden brown, crisp, and cooked through. I find that pressing down lightly with a spatula ensures an even crust. Remove the chicken to a wire rack to rest while you cook the remaining two cutlets.

Make the Caesar Dressing: While the chicken is cooking, make the dressing. In a medium bowl, whisk together the mayonnaise, minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, and 30g of grated Parmesan. Season with black pepper. Taste and adjust if needed – it should be tangy and savoury.

Toast the Bread: You can toast your bread slices in a toaster, under the grill, or in a dry frying pan until golden. Once toasted, immediately rub the surface of one side of each slice with the cut side of the halved garlic clove. The warmth of the bread will release the garlic's fragrant oils.

Assemble the Sandwich: In a large bowl, toss the chopped romaine lettuce with about two-thirds of the Caesar dressing until lightly coated. Slice the cooked chicken cutlets into strips.

Build Your masterpiece: Spread a little of the remaining dressing on the bottom slices of toasted bread. Top with a generous portion of the dressed lettuce, followed by a sliced crunchy chicken cutlet. Add a few extra shavings of Parmesan cheese, then place the top slice of bread on. Serve immediately.