In a bowl, combine all Caesar dressing ingredients. Mix until smooth and creamy. Take 4–5 tablespoons of the dressing and toss it with the chopped romaine lettuce in a medium bowl. Refrigerate both the salad and the remaining dressing separately for later.

Place the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them to even them out. Season both sides with sea salt and black pepper.

Prepare a breading station with three shallow plates. In the first plate, mix together the flour, salt, and smoked paprika. In the second plate, whisk the eggs with salt. In the third plate, combine panko crumbs, regular breadcrumbs, dried parsley, black pepper, sea salt, oregano, garlic powder, and Parmesan cheese.

Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in the flour mixture, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture. Make sure to repeat this process for all cutlets.

Once the oil is hot, carefully fry the chicken cutlets until golden brown and crispy on both sides, about 4-5 minutes per side. Drain excess oil on a wire rack to keep them crispy. Remember to fry in batches to avoid overcrowding the pan!

Slice the baguettes into 12 cm (5 inch) portions and cut each one open lengthwise. Spread a layer of reserved Caesar dressing inside, place a crispy chicken cutlet on top, add a generous amount of the Caesar salad, and sprinkle with extra Parmesan cheese. Close the sandwiches and serve immediately with fries or your favorite side.