Preheat the oven to 150 °C, rinse the meat, dry it and brown it in 2 tablespoons of hot olive oil. Season with salt and Pf. Remove the meat from the pan and cook on the tray in the oven for 15-20 minutes.
In the meantime, cut the baguette into small slices and toast them in the frying pan until golden brown and crispy on both sides. Clean the lettuce, rinse, shake dry and cut into quarters lengthwise.
Slice half of the Parmesan, finely grate the rest. Place yolks with juice of one lemon, mustard and Worcester sauce in a suitable bowl. Whisk in remaining oil in a thin stream, stirring throughout, until a thick sauce forms. Mix finely grated Parmesan into sauce, season with salt, season with pepper.
Remove chicken fillets from heat, cut into pieces and arrange with bread slices and lettuce quarters. Sprinkle with shaved Parmesan and add the dressing to the table.
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