Start by making caesar dressing: In a blender, combine egg yolks, mustard, garlic, Worcestershire sauce, anchovies, and lemon juice. Blend for a few seconds to combine.

For the chicken, butterfly and pound cutlets with a meat mallet. Season with salt and pepper before breading.

Prepare three plates with your 1 cup of flour on the first, the 2 eggs and cream in the second, and the panko, 1/3 cup parmesan, and Italian seasoning in the third.

Dredge your chicken pieces in flour and shake off excess. Then, coat in egg mixture. Transfer to panko mixture and coat throughly. Press the panko into the chicken to form a tight crumb.

Heat a sauté pan over medium-high heat with 2 cups of frying oil. Once oil has reached about 350°F, fry your chicken one large piece at a time until golden on both sides.

Remove from oil and let cool on a paper towel-lined baking sheet. I place tin foil under my paper towels to keep the grease from getting on my baking sheet.

When ready to plate, smear a small spoonful of caesar dressing onto the plate and place your chicken on top. Then, tear your butter lettuce into bite size pieces and fold through about 1/4 cup of caesar dressing.

Place salad mixture on top of each chicken cutlet and finish with salt and pepper and fresh shaved parmesan.