Heat a layer of vegetable oil a couple of centimetres deep in a frying pan over a medium-high heat.

Fry for 3 to 4 minutes, turning a couple of times until golden & the chicken is cooked through & piping hot.

Remove from the pan, pat away excess oil with kitchen roll, season with a little sea salt & keep warm.

Meanwhile, make the dressing. Put the anchovies, garlic, egg yolks, juice of half the lemon and mustard in a pestle and mortar or small food processor. Blend to a thick paste. While blending, or with the motor running, slowly drizzle in the olive oil, so the sauce thickens to the consistency of runny mayonnaise. If it starts to look greasy at any point, add a splash of warm water.

Once you've added all the oil, stir through the creme fraiche & grated Parmesan, taste & season with extra lemon juice if required.

Toss the lettuce lightly in the caesar dressing then pile on top of the chicken, garnish with egg if using & finish with extra Parmesan & slivers of anchovy.

To serve

Serve with lemon wedges & a glass of chilled dry white wine.