Caesar Dressing:

1/2 cup full-fat mayonnaise

3 tablespoons Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons lemon juice

1/4 cup freshly grated Parmesan cheese

1–2 garlic cloves, minced

1/4 teaspoon black pepper

Pinch of sea salt

Chicken:

5 chicken cutlets

Salt and black pepper, to taste

Oil, for frying

Flour Mixture:

1/3 cup all-purpose flour

1/2 teaspoon salt

3/4 teaspoon smoked paprika

Egg Mixture:

2 eggs

1/4 teaspoon salt

Breadcrumb Mixture:

3/4 cup panko crumbs

1/4 cup breadcrumbs

1 teaspoon dried parsley

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon dried oregano

1 teaspoon garlic powder

1/4 cup freshly grated Parmesan cheese

Assembly:

2 romaine hearts, chopped

1–2 French baguettes

Extra freshly grated Parmesan cheese

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Prepare the Caesar dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, garlic, black pepper, and salt. Set aside.
Season chicken cutlets with salt and pepper on both sides.
Prepare three bowls—one with the flour mixture (flour, salt, smoked paprika), one with the egg mixture (beaten eggs and salt), and one with the breadcrumb mixture (panko, breadcrumbs, parsley, pepper, sea salt, oregano, garlic powder, and Parmesan).
Coat each chicken cutlet in flour, dip in egg, and press into the breadcrumb mixture to coat thoroughly.
Heat oil in a large skillet over medium heat. Fry chicken for 3–4 minutes per side until golden and crispy. Transfer to a wire rack or paper towels to drain.
Chop romaine and toss with some Caesar dressing.
Slice the baguette lengthwise, spread Caesar dressing on both sides, and layer with crispy chicken, dressed romaine, and Parmesan.
Close the sandwich, slice, and serve immediately while warm and crispy.

For a lighter option, bake or air fry the chicken instead of frying.

Use store-bought Caesar dressing for convenience, though homemade has more flavor.

Serve immediately to maintain crispiness.

Add avocado, or croutons for extra flavor and texture.

Reheat leftover chicken in the oven at 350°F (175°C) to keep it crispy.