Finely chop the garlic. Sprinkle it with salt and use the flat side of your knife to smash it into a paste. Finely chop the anchovies and smash them into a paste, too.

Place the egg yolks in a bowl. Add the garlic and anchovy, as well as the Dijon mustard and juice of the lemon, and whisk until well-combined.

Very slowly pour in the oil, whisking continuously, until the dressing thickens and emulsifies. You want to do this slowly to ensure it doesn’t split.

Finely grate the parmesan and add it to the dressing, whisking until smooth. Set aside for later.

Season the chicken thigh fillets with salt and pepper on both sides.

Place the flour, beaten eggs and breadcrumbs in 3 separate bowls. Season the flour with salt and pepper. Beat the eggs and season them, too.

Dip the chicken fillets in the flour, egg, and then breadcrumbs respectively. Set aside.

Arrange the bacon in a single layer in a large frying pan and set over a medium heat. Cook until crispy on the bottom, then flip and cook until crispy on the other side. Transfer to a wire rack to cool, then chop into small pieces.

Heat a good glug of vegetable oil in a large frying pan over a medium-high heat. Add your chicken fillets and fry for a couple of minutes on each side until they are crispy and tender. Leave to cool slightly then slice into strips.

Wash, dry and chop your lettuce. Wash, dry and de-stem the kale, then roughly chop the leaves. Slice the tomatoes.

Place the kale in a large bowl, drizzle with a little olive oil and massage for 1 minute. This will help break the leaves down, which makes them much more pleasant to eat.

Add the lettuce and dressing and toss to coat.

Assembly time. Place the salad on a wrap and top with the sliced tomatoes, crispy chicken and bacon bits. Wrap up, serve and enjoy.