In a blender, blend the mayonnaise, grated Parmesan, lemon juice, two tablespoons of olive oil, anchovy fillet and two cloves of garlic.
Cool in the refrigerator.
Cut the white bread into cubes, toss in olive oil and roast in an 350°F oven for 15 minutes or until golden and crunchy.
In a hot frying pan, sauté the chicken in olive oil until golden on the edges.
Season with salt and pepper.
Cut up the American lettuce and arrange in a salad bowl.
Add in the chicken breasts and the dressing, toss, and add the croutons and shaved Parmesan.