Prepare and season the chicken

• Butterfly each chicken breast, then pound to an even thickness of about ½ inch.
• Mix the paprika, garlic powder, onion powder, salt and black pepper in a small bowl.
• Sprinkle the seasoning evenly over both sides of the chicken, pressing it in so it sticks.

Set up the breading station

• Place the flour, whisked eggs and crushed cornflakes in three separate bowls.
• Dredge the chicken in the flour, then the egg, then press into the cornflakes until fully coated.
• Set the coated schnitzels on a plate and let rest so the coating sticks.

Make the Caesar dressing base

• On a cutting board, mash the garlic, anchovies, part of the black pepper and the salt into a rough paste.
• Transfer the paste to a bowl and add the egg yolks, Dijon mustard, Worcestershire sauce, hot sauce, red wine vinegar and lemon juice.
• Whisk until combined.

Emulsify the dressing

• While whisking constantly, slowly drizzle in the neutral oil until emulsified and thick.
• Add the Parmesan and the remaining black pepper, then whisk until smooth.

Fry the schnitzels

• Heat the neutral oil in a pan to 175 °C, about halfway up the chicken.
• Fry the schnitzels, spooning oil over the top, until golden and cooked through.
• Remove and lightly salt.

Toss the salad

• Whisk the dressing again.
• Add the romaine lettuce and toss until evenly coated.

Plate and serve

• Plate the schnitzel and top with the Caesar salad.
• Finish with extra Parmesan, black pepper and a squeeze of lemon.
• Serve immediately.