Prepare the Dressing: In a food processor blitz all the dressing ingredients until smooth. The anchovy fillets will break down completely, adding that classic Caesar flavor without any fishiness. If you prefer a thinner consistency, add a little more milk. Set aside to allow flavors to meld while preparing the rest of the salad.

Make the Parmesan Croutons: Dice bread into small bite-sized pieces. Toss with 1 tablespoon olive oil, 2 pinches of garlic powder & black pepper and 1 pinch of salt. This seasoning will ensure flavorful croutons that complement the Caesar dressing perfectly.

Bake the Croutons: Add parchment paper to a tray (roughly 12" x 8") and spread over grated parmesan. Spread out the croutons on top then bake in the oven at 180C/350F for 10mins, or until both the croutons and parmesan are deeply golden. Allow to cool (they'll crisp as they cool) then break up just before serving. The parmesan creates an extra crispy, cheesy layer on the bottom of the croutons.

Prepare the Chicken: In a small pot combine 1 teaspoon salt & garlic powder with ½ teaspoon black pepper. Slice the chicken breasts horizontally through the centre to make 4 even-sized breasts. This technique ensures quick, even cooking and a perfect breading-to-chicken ratio.

Bread the Chicken: Line up 3 large shallow dishes - the first with flour and half of the seasoning mix, the second with beaten eggs and the third with breadcrumbs and the rest of the seasoning. One by one dredge the chicken breasts through the flour, into the egg, then finish in the breadcrumbs, making sure you thoroughly coat at each stage. Press the breadcrumbs firmly onto the chicken to ensure they adhere well.

Fry the Chicken: Heat up 1 cup of oil in a heavy-based pan over medium heat until a breadcrumb rapidly sizzles (approx 180C/350F). Two at a time, fry the chicken for 3-4mins each side, or until deep golden, visibly crispy and white/piping hot right through the centre. Place on a wire rack once cooked. Slice into strips once cooled. Using a wire rack rather than paper towels helps maintain maximum crispiness.

Assemble the Salad: In a large mixing bowl toss the lettuce with your preferred amount of dressing (start off with less than you think then work up). Toss in the bacon and croutons, then serve up individual portions with the sliced chicken on top. Drizzle over more dressing if desired. For presentation, arrange the chicken strips in a fan pattern across the top of each serving.