Pound the chicken breasts between two sheets of parchment paper until even in thickness. In one bowl, beat eggs with salt and pepper. In another, mix panko, herbes de Provence, parmesan, salt, and pepper. Dip each chicken breast into the egg mixture, then the panko mixture, then repeat, back to egg and again into the panko for an extra crispy coating.

Heat a pan with olive oil over medium heat and fry the chicken until both sides are golden. Transfer to a parchment-lined baking sheet. Spoon tomato sauce over each piece, top with mozzarella, parmesan, and a sprinkle of herbes de Provence. Bake at 400°F for about 20 minutes, until the cheese is melted and golden.

While the chicken bakes, toss sourdough cubes with olive oil and salt. Bake on the bottom shelf for about 10 minutes, until golden and crisp.

In a large mason jar, combine lemon juice, anchovies, Dijon, mayonnaise, olive oil, parmesan, garlic, salt, and pepper. Blend until smooth and creamy.

Soak romaine in an ice bath for 30 minutes for extra crunch, then drain and chop. Toss with croutons, dressing, extra parmesan, and cracked black pepper.

Plate the warm, cheesy chicken alongside the crisp Caesar salad, the perfect mix of comforting and fresh.