In a bowl, prepare the Caesar dressing by mixing all the 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 them separately 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 make them even. Sprinkle both sides with salt and ground black pepper.

Set up the 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. Take one chicken cutlet and dredge it in the flour mixture, shaking off any excess. Next, dip it into the egg mixture. Finally, press it into the breadcrumb mixture. Repeat this for all cutlets.

Once the oil is hot (test by dropping in a few breadcrumbs—if they sizzle, it’s ready), carefully place the chicken in 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 so as not to overcrowd.

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.