Prepare the Caesar dressing by mixing all dressing ingredients until smooth and creamy. Reserve 4-5 tablespoons of the dressing and mix it with chopped romaine in a medium bowl. Refrigerate both the salad and the remaining dressing separately.

Flatten chicken cutlets to even thickness using a meat mallet or rolling pin. Season both sides with salt and ground black pepper.

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

Heat oil in a frying pan over medium heat. Dredge one chicken cutlet in the flour mixture, dip in the egg mixture, and coat in the breadcrumb mixture. Repeat for all cutlets.

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

Slice baguettes into 12 cm (5") portions and cut each open lengthwise. Spread a layer of reserved Caesar dressing, place a crispy chicken cutlet on top, followed by a generous amount of Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately.