Spread the leaves out on a serving platter or small plates. Set aside.
In a small bowl, combine the 1/2 egg yolk (don’t worry about being exact!), with the lemon juice, anchovy paste, honey, mustard, garlic and cayenne. Whisk until smooth.
Then whisking constantly, very slowly, in a steady stream, add the oil. Whisk until smooth and then add the Parmesan cheese. Season to taste with salt and pepper. (Here’s How to Season to Taste.) Set aside.
Add the bread crumbs to a small sauté pan and place it over medium-low heat. Shaking the pan every minute or so, cook just until they’re golden, about 4 minutes. Set aside.
Drizzle the leaves with the amount of dressing you like — I use a bit more than 1 tablespoon per dozen. Now sprinkle them with the bread crumbs evenly over the leaves. Finish with a sprinkling of the red pepper flakes — I only use a small amount as it will add a lot of heat.