Finely mince garlic and anchovies with salt into a paste and rest with lemon juice.
Whisk egg yolk, zest, juice, mustard, and salt until smooth.
Slowly drizzle in oil while whisking to emulsify, then add Parmesan, pepper, Worcestershire, chiles, and water.
Pound chicken to ½-inch thickness and season.
Dredge chicken in flour, egg, then breadcrumbs.
Shallow fry in medium heat oil about 3 minutes per side until golden.
Drain briefly and serve with dressing, parsley, Parmesan, and lemon.
