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Using a knife, finely chop up your anchovies until a paste forms.
Add the anchovies into a bowl along with the lemon juice, egg yolk, mustard, grated garlic, salt, pepper, and parmesan.
Mix that together with a whisk while slowly drizzling olive oil to incorporate until combined. That is your caesar dressing.
Wash and cut romaine lettuce hearts into smaller segments.
Toss lettuce into the caesar dressing and set aside.
Butterfly your chicken breast in half, place a piece of plastic wrap over it and smash until flattened.
Coat flattened chicken in flour, egg, then panko breadcrumbs.
Fry at 350F for 3-4 minutes per side until golden brown. Or airfry at 400F for 12 minutes.
Brush with garlic butter afterwards.
Assemble your sandwich, top with more parmesan and enjoy.