Lay out a piece of baking parchment on your work surface. Place one chicken breast on top, cover it with another piece, and use a rolling pin to gently bash the chicken until it reaches about 3mm thick. Repeat with the remaining chicken.

On a baking tray, pour the plain flour, season with salt and pepper. Crack the eggs into another tray and whisk, seasoning as well. In a third tray, add the breadcrumbs, also seasoned.

Dip each flattened chicken breast into the flour, followed by the egg wash, and finally coat with breadcrumbs. Place the breaded chicken in the fridge to chill.

In a large frying pan, heat about 1 cm of vegetable oil over medium heat until it reaches around 170°C.

Carefully place two chicken breasts into the hot oil and fry for 3-5 minutes on each side, basting with oil until golden and crispy. Drain on a rack lined with kitchen paper.

Slice the romaine lettuce into bite-sized pieces. Finely slice the cornichons and jalapeño, and add to a large bowl with chopped parsley and chives.

In a blender, combine the mayonnaise, anchovies, garlic, and lemon juice. Blend until smooth and season with salt and black pepper.

Toss the salad with the dressing in a large bowl. Place schnitzels on serving plates, top with the dressed salad, and finish with Parmesan and chives.