In a bowl, prepare the Caesar dressing by mixing all dressing ingredients. Stir until smooth and creamy. Take 4–5 tablespoons of this dressing and mix it with chopped romaine in a medium bowl. Cover and refrigerate both the dressing and salad separately.

Lay the chicken cutlets on a cutting board. If uneven in thickness, pound them to make them even. Sprinkle both sides with salt and ground black pepper.

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

Heat oil in a frying pan over medium heat. Dredge one chicken cutlet in the flour mixture, shake off excess, dip it in the egg mixture, then press into the breadcrumb mixture. Repeat for all cutlets.

When the oil is hot, carefully add the chicken to the pan. Fry until golden brown on one side, about 4-5 minutes, then flip and cook the other side until crispy and fully cooked. Remove and drain on a wire rack. Fry in batches.

Slice the baguettes into 5" portions and cut open lengthwise. Spread reserved Caesar dressing inside, place a crispy chicken cutlet on top, and add a generous amount of Caesar salad. Sprinkle with extra grated Parmesan. Close sandwiches and serve immediately.