Preheat the oven to 200°C.
Season the chicken with salt and black pepper.
Fry chicken skin-side down in a medium-heat pan for 4-5 minutes until crisp.
Flip the breasts and fry for a further 1-2 minutes.
Place chicken skin-side up in a dish and pour 150ml of stock around it.
Bake for 20 minutes until cooked through and leave to cool.
Spread bread cubes on a tray, season with salt, and drizzle with oil.
Bake in the bottom of the oven for 5-6 minutes until golden.
Blend parmesan and vinegar in a food processor until smooth.
Add mayonnaise, mustard, anchovies, salt, garlic, and oil and blend again.
Toss the lettuce in a large bowl with the dressing.
Fold in the croutons and divide into four bowls.
Top each bowl with three anchovies and a drizzle of dressing.
Slice chicken thickly and arrange half a breast over each salad.
Finish with parmesan shavings and serve.