Prepare the chicken: Place each chicken breast between two sheets of cling film and gently bash with a rolling pin until they're an even thickness, about 2cm thick. This ensures they cook evenly. Rub them all over with the olive oil, salt, and pepper. You should see the oil glistening on the surface.

Heat the grill pan: Set a grill pan over a high heat for a good 3-4 minutes. It needs to be properly hot — when you hold your hand a few inches above the surface, you should feel a strong, steady heat. A drop of water should sizzle and evaporate instantly.

Grill the chicken: Lay the chicken breasts onto the hot pan. You should hear a loud, satisfying sizzle as they hit the metal. Leave them completely undisturbed for 4-5 minutes. When you lift a corner with your tongs, you're looking for deep, golden-brown char lines running across the surface. Flip them over and cook for another 4-5 minutes.

Check the temperature: The most reliable way to know your chicken is cooked is with a meat thermometer. Insert it into the thickest part of a breast — you're aiming for an internal temperature of 74°C. The juices should run clear, and the flesh should feel firm but springy to the touch.

Rest the chicken: Transfer the cooked chicken to a clean plate and let it rest for at least 5 minutes. This is non-negotiable. As it rests, you'll see the juices redistributing, and the meat will feel more tender when you slice it.

Make the dressing: While the chicken rests, whisk together the egg yolks, mustard, garlic, lemon juice, and anchovy paste in a medium bowl. The mixture should look thick and pale yellow. Now, very slowly — drop by drop at first — whisk in the oil. You're looking for the mixture to emulsify into a thick, creamy, pale-golden sauce. Stir through the grated Parmesan, then taste and adjust the seasoning. It should be tangy, salty, and rich.

Assemble the salad: Place the chopped romaine in a large bowl. Pour over about two-thirds of the dressing and toss well with your hands — every single leaf should be lightly coated, looking glossy rather than drenched. Slice the rested chicken against the grain into thick strips, about 1cm wide. You'll see the meat is juicy and white all the way through.

Finish and serve: Lay the sliced chicken over the dressed lettuce. Scatter over the shaved Parmesan curls and the croutons. Drizzle with the remaining dressing if you like, and serve immediately. The croutons should still have a satisfying crunch.