Trim and thin the breasts. In a shallow bowl, combine the eggs, a pinch of salt and 1/3 cup water, whisk together. Put the breadcrumbs in another shallow bowl. Dredge the thinned cutlets in the egg mixture first, then the breadcrumb mixture.
Fry until completely cooked and have a golden brown color.
In a flat bottom pan, combine the melted b
utter and the hot sauce. Once the cutlets are cooked, place them in the hot sauce mixture and keep turning until all sides are well coated. Leave the cutlets in the hot sauce mixture while you are making the rest of the salad.
Mince the garlic cloves and the anchovies until they become a paste consistency. Put the paste in a jar with a tight fitting lid. Add the salt, pepper, lemon juice, Worcestershire sauce, Dijon mustard, mayonnaise and olive oil to the jar. Put the lid on and shake vigorously until all the ingredients are combined.
Wash and dry the romaine lettuce, discarding any dark green outer leaves. Cut or tear into bite-sized pieces and add to a large bowl. Add the Parmesan cheese and dressing. Toss, making sure all the lettuce is coated with dressing. Cut the chicken into bite sized pieces and add to the salad. Toss again. Add the croutons and sprinkle with additional parmesan cheese.**If you like your salad spicier, you can add a few shakes of hot sauce into the salad**