Chicken Parm Caesar Salad

Name: Chicken Parm Caesar Salad
Ingredients: 12 ounces (340 grams) cherry or grape tomatoes, halved lengthwise; 2 garlic cloves, finely chopped; 1/2 teaspoon kosher salt; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons (25 grams) extra-virgin olive oil; 4 chicken cutlets (12 ounces/340 grams) or 2 boneless, skinless chicken breasts, cut in half and pounded (see Cook's Note); Kosher salt; 1/2 cup (65 grams) all-purpose flour; 2 large eggs, beaten; 3/4 cup (90 grams) plain dry breadcrumbs; 1/4 cup plus 2 tablespoons (90 grams) grated Parmesan cheese; Neutral oil, for pan-frying; 3/4 cup (200 grams) homemade or store-bought marinara sauce; 1/2 cup (113 grams) shredded low-moisture mozzarella cheese; 1/2 cup (104 grams) mayonnaise; 3 tablespoons (48 grams) freshly squeezed lemon juice; 2 teaspoons anchovy paste; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon kosher salt; 1 garlic clove, finely chopped; Freshly ground black pepper; 2 tablespoons (15 grams) grated Parmesan cheese; 2 large romaine hearts, chopped; 1/4 cup (30 grams) grated Parmesan cheese; Small chunk of Parmesan cheese, for shaving