Marinate the chicken for an hour with olive oil, garlic powder and the seasoning of your choice. It can be paprika from the vera, turmeric or whatever you want.
Cut the bacon into medium cubes and sauté until they are crispy. With this we replace the traditional bread croutons. Reserve.
With the same oli, sauté the chicken and reserve. Remember that mini steaks cook very quickly and overcook very easily.
Grate a small part of the Parmesan cheese, approximately 10%. Cut very thin slices from the rest.
For the mayonnaise, add 190cl of sunflower oil and 20cl of olive oil to a blender glass, one egg, the anchovies, a teaspoon of mustard, a few drops of lemon, salt and ground black pepper.
Process everything with a handblender. We are looking for a liquid mayonnaise to be used as a sauce.
Toast some slices of bread.
Dress and serve.
Enjoy!