1-First, make the croutons: Preheat your oven to 400°F. Cut the bread into 1/2-inch pieces and toss with the oil from the anchovies, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt. Spread on a rimmed baking sheet and bake, tossing every 5 minutes, until lightly browned, about 10-15 minutes. Let them cool for the best crunch.

2-Next, cook the chicken: Pound the chicken breasts to 1/2-inch thickness, pat dry, and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat, then cook the chicken until browned and it reaches 165°F inside, about 5-7 minutes per side. After cooling, slice into 1/2-inch pieces.

3-Then, prepare the dressing: In a blender, combine juice from the lemons (about 1/4 cup), grated Parmesan cheese, 5 anchovy fillets, Dijon mustard, garlic, and 3/4 teaspoon black pepper. Blend until smooth, then slowly add the remaining 1/4 cup olive oil while blending to make it emulsified and creamy.

4-Finally, assemble the salad: Chop the romaine lettuce into bite-sized pieces. In a large bowl, toss the lettuce with half the croutons and about two-thirds of the dressing. Top with the sliced chicken, the remaining croutons, the rest of the dressing, and extra Parmesan cheese if you like.