First Step: Prepare the Caesar sauce. In a blender, add the mayonnaise, mustard, Parmesan cheese, vinegar, and garlic. Blend for 3 minutes until the ingredients are well combined.

Preheat the oven to 200°C (392°F). Place the schnitzel on a baking sheet lined with parchment paper and bake for 10 minutes, or in a large pan with hot oil, fry for 3 minutes.

In the same oven, toast the bread croutons for 5 minutes, marinating them with olive oil, salt, and pepper.

In a hot pan, add the bacon cut into small cubes and sauté for 3 minutes.

Finally, cut the cherry tomatoes in half and use a potato peeler to slice Parmesan cheese into thin sheets.

For Assembling the Salad:
Slice the iceberg lettuce and place it in a large bowl. Marinade it with a little Caesar sauce, salt, and pepper. Then, add the corn, bacon, and croutons.

Plate the salad and top with the halved cherry tomatoes, remaining croutons, schnitzel cut into 1 cm strips, and drizzle the remaining sauce. Garnish with Parmesan leaves and freshly ground pepper.