Prepare the Chicken Cutlet: Slice each chicken breast into thin cutlets.

Cover with plastic wrap and pound until about ¼ inch thick or thinner.

Bread the cutlets by dipping each in beaten egg and coating with Italian seasoned panko breadcrumbs.

Heat extra virgin olive oil in a skillet over medium heat.

Shallow fry the cutlets until golden brown and crispy.

Remove from the skillet and drain on a wire rack.

Season immediately with salt and keep warm until needed.

Make the Hollandaise Sauce: In a stainless steel or glass mixing bowl, combine anchovy fillets, grated garlic, Dijon mustard, Worcestershire sauce, and red wine vinegar.

Mix to combine, then add egg yolks and mix again.

Set up a double boiler: Place the mixing bowl over a small pot of lightly boiling water, ensuring the bottom of the bowl does not touch the water.

Warm the mixture by whisking for 30 seconds, being careful not to let the yolks cook.

Incorporate small chunks of cold butter, a few at a time, whisking constantly until melted. Repeat until you've added all the butter.

Grate in Parmigiano Reggiano.

Squeeze in the juice from the lemons and whisk until combined.

Taste and adjust salt levels, adding more cheese if necessary.

If the sauce is too thick, add a small splash of warm water and whisk until smooth.

Keep warm until use. It can also be stored in a thermos for a short period.

Poach the Eggs: In a large pot, bring water to a very light boil and add white vinegar.

Crack each egg into a glass bowl.

Create a vortex in the pot using a spoon and gently lower each egg into the center of the vortex.

Cook for 2 minutes, then remove with a slotted spoon and place on a paper towel to drain.

Toast the English Muffins: In a pan, melt butter and toast the English muffin halves until golden brown.

Assemble the Dish: Place the toasted English muffin halves on a plate.

Add a small piece of romaine lettuce on each muffin half.

Place a slice of the chicken cutlet on top.

Gently add the poached egg.

Drizzle with hollandaise sauce.

Garnish with extra Parmigiano Reggiano and fresh cracked black pepper.