Preparation

Position a rack in the center of the oven, and preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Spread level tablespoons of the cheese evenly into 2-1/2-inch rounds on the baking sheet, spacing them about 2 inches apart. Bake until crisp and golden, 6 to 8 minutes. Remove from the oven and set aside.

Fill a medium bowl with ice water and set aside. Bring a medium saucepan of water to a boil over medium-high heat. Gently lower the quail eggs into the water in batches with a slotted spoon. Reduce the heat to maintain a simmer and set a timer for 3 minutes.

Transfer the eggs to the ice water with the slotted spoon. Let stand 5 minutes. Remove the eggs from the water. Gently roll the eggs on a cutting board to crack their shells. Peel the eggs, dipping them into the ice water to rinse away any small bits of shell. Slice the eggs in half lengthwise and set aside.

In a medium bowl, whisk together the aioli, lemon juice, Worcestershire sauce, lemon zest, and garlic. Season to taste with salt and pepper. Arrange the leaves on a serving platter and season lightly with salt. Spread about 1 Tbs. of the aioli mixture on each romaine leaf, top with an anchovy, and 2 egg halves. Crumble the Parmesan cheese crisps over the filled leaves. Serve immediately.