Wash and dry well Romano leaves. Tear them into a salad bowl (with your hands).
Prepare rusks of their white bread. Cut the bread into large cubes, place in a preheated pan, drizzle with olive oil, toss in a couple of crushed garlic cloves for a scent. Fry over medium heat so as not to overcook.
Wash the chicken fillet. Dry with a paper towel. Season with spices (just enough salt and freshly ground pepper). Fry in a hot skillet until golden brown, but in no case overcook, so that the meat does not dry out. Remove from heat and cut lightly across into several pieces.
Prepare the sauce. Beat 1 egg, 1 clove of garlic, mustard, olive oil, vinegar, salt and freshly ground pepper in a blender.
Put the chicken on the lettuce leaves, pour over the sauce, mix the croutons and parmesan sliced into thin slices of cheese.