400g boneless chicken breast, cut into small cubes (14.1 oz)

1/4 tsp salt (adjust to your taste)

1/2 tsp red chili powder

1/4 tsp black pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tbsp white vinegar

1 tsp dark soy sauce

1 tsp hot sauce

1 medium-sized egg

100g panko breadcrumbs (around 1.5 cups)

Oil for cooking the chicken

For the Croutons:

100g bread, cut into cubes (3.5 oz or about 2 cups)

1/2 tsp garlic powder

2–3 pinches of black pepper

Salt to your taste

1/2 tsp dried parsley

20g unsalted butter, melted (1 tbsp + 1 tsp)

For the Dressing:

105g mayo (6 tablespoons)

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1 tbsp white vinegar

1/4 tsp black pepper (adjust to your taste)

2 cloves garlic, minced

30ml lemon juice (2 tbsp)

20g freshly grated Parmesan cheese (1/4 cup)

1 tbsp olive oil

For the Salad:

1.5 heads of romaine lettuce, chopped

10g Parmesan cheese (1/8 cup) + more to sprinkle on top