Add the pancetta lardons to a dry frying pan over a medium heat. Cook until crispy, then remove and set aside.

Pop each chicken breast into a sandwich bag and bash gently until evenly thin.

Crack the eggs into a shallow dish and beat lightly. Put the flour into another dish with the smoked paprika, garlic granules, salt and pepper, and mix well. Add the breadcrumbs to a third dish.

Coat the chicken in the seasoned flour, then the egg, then the breadcrumbs. Press the crumbs on well so they stick.

Heat a 5mm depth of cooking oil in a large frying pan over a medium-high heat. Once hot, fry the schnitzels for a few minutes on each side until golden and crispy. Transfer to kitchen paper.

For the dressing, mix the mayonnaise, yoghurt, Dijon, lemon juice, garlic and Parmesan. Season to taste. Toss the shredded lettuce with the dressing.

Serve the schnitzels topped with the Caesar salad, scatter over the crispy pancetta and finish with plenty more grated Parmesan.