6 large eggs
12 small romaine lettuce leaves
2 to 3 tablespoons mayo (2 is suggested but 3 will make a creamier filling)
2 teaspoons smooth Dijon mustard
1/4 teaspoon Worcestershire sauce (optional)
1/2 teaspoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon olive oil
1 anchovi fillet, minced
1 small clove garlic, minced
1/4 teaspoon grated lemon zest
1/4 cups (30 grams) panko bread crumbs
2 tablespoons freshly grated Parmesan cheese or more to taste