Roman lettuce

A well-known and historical salad, the honor of inventing it probably belongs to the Italian emigrant Caesar Cardin, who opens the Caesars Hotel in Tijuana, Mexico, where the salad was most probably born. Does Mexican origin make this salad Mexican food?
In any case, it is a salad offered by most restaurants and often made at home.
In my version, I tried to stick to classic Caesar, but certainly, no one knows what this classic salad should contain and it has hundreds of different variations.

The classic ingredients are chicken, parmesan, romaine lettuce, anchovy sauce, high-quality bread, and tomatoes.

Preparation time: about 45-60 min
Level: easy
Quantity: for two to four

Ingredients:
400 g chicken ham meat. Horsemeat is juicier than fillets and I prefer it.
thyme and rosemary to flavor chicken
Good bread, suitable for example Italian ciabatta or some other yeast. Other bread are also suitable
Olive oil for frying bread

Sauce
3 anchovy fillets
4 egg yolks
150 ml of oil
1 teaspoon mild mustard
1 larger clove of garlic
about 80g grated parmesan
juice of half a lemon

Young leaves of Roman lettuce
Ripe cherry tomatoes
Roughly grated parmesan

Preparation:
1. Taste whole chicken loin meat with salt, black pepper, thyme, and rosemary
2. Preheat the oven to 200 degrees, place chicken in oven mold, drain with olive oil and cook until chicken is soft and slightly crispy (about 25-35 min)
3. At the same time, prepare the sauce. Mix raw egg yolks, mustard, garlic, lemon juice, and anchovies in an electric food processor. Start mixing at high speed. Add slowly the oil, resulting in a thicker mayonnaise-like sauce. Add grated parmesan at the end, season with black pepper and salt if desired.
4. When the chicken is ready, lift it aside, pour off most of the liquid. Leave a few tablespoons of the liquid, tear bread into pieces and mix with the remaining chicken baking liquid. If desired, mix in also some olive oil. Bake at 200 degrees with stirring a while until browned and crispy.
5. When the salad is gathering, place the young leaves of the Roman lettuce on a plate, cut the chicken into pieces of suitable bite-size pieces and place them on the lettuce leaves. Add the crispy pieces of bread, drain the sauce, place the halved cherry tomatoes and add coarsely grated parmesan chips on the plate.
6. If desired, drain a little more lemon juice.
Done !!!