In a bowl, prepare the Caesar dressing by mixing all the dressing ingredients. Stir until smooth and creamy.

Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing and refrigerate for later.

Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them with a meat mallet or rolling pin to even them out. Sprinkle both sides with salt and black pepper.

Set up a breading station with three shallow plates. In the first plate, mix the flour, salt, and smoked paprika. In the second plate, whisk the eggs with salt until well combined. In the third plate, combine panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.

Heat oil in a frying pan over medium heat.

Dredge one chicken cutlet in the flour mixture, shaking off the excess. Next, dip it into the egg mixture, then firmly press it into the breadcrumb mix. Repeat this for all cutlets.

Once the oil is hot (you can test by dropping in a few breadcrumbs—if they sizzle, it’s ready), carefully place the chicken into the pan.

Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked. This should take about 4-5 minutes per side, depending on thickness.

Remove and place on a wire rack to drain excess oil. Fry in batches to avoid overcrowding.

Slice the baguettes into 12 cm (5") portions and cut each one open lengthwise.

Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, followed by a generous amount of the Caesar salad.

Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.