In a bowl, prepare the Caesar dressing by mixing all ingredients until smooth and creamy. Take about 4–5 tablespoons of this dressing and mix it with chopped romaine lettuce in a medium bowl. Cover both components and refrigerate separately until you're ready to assemble.

Lay out the chicken cutlets on a cutting board. If they vary in thickness, gently pound them with a meat mallet or rolling pin until even. Season both sides generously with salt and ground black pepper.

Create your breading station using three shallow plates. In the first plate, mix together the flour, salt, and smoked paprika. In the second plate, whisk together eggs with some additional salt until well combined. In the third plate, combine panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, oregano, garlic powder, and grated Parmesan cheese.

Heat oil in a frying pan over medium heat. Dredge one chicken cutlet in the flour mixture, then dip into the egg mixture, and finally press into the breadcrumb mix. Fry in batches until golden brown and cooked through, about 4–5 minutes per side.

Slice your baguettes into appropriate portions and cut each open lengthwise. Spread a layer of reserved Caesar dressing on each side before placing a crispy chicken cutlet inside. Top with your prepared Caesar salad and sprinkle extra grated Parmesan on top if desired. Close up the sandwiches and serve immediately.