Place the chicken cutlets into a mixing bowl. In a small dish, mix together the flour, salt, pepper, garlic powder, and paprika. Add the seasoning mix to the chicken cutlets. Stir until the chicken cutlets are coated with the spices.

In a shallow dish, beat the egg whites thoroughly. In a separate shallow dish, stir together one ounce of the shredded Parmesan cheese, the panko breadcrumbs, and parsley.

Coat the seasoning-coated chicken cutlets one at a time in the egg white mixture, allowing excess egg to drip off, then press into the breadcrumb mixture to coat both sides.

For Air Fryer: Transfer coated chicken to the air fryer basket in a single layer, mist the tops with cooking spray. Set the air fryer to 400°F and cook for 6 minutes. Flip and mist again, cooking for another 6 minutes until cooked through.

For Oven: Preheat oven to 425°F. Line a baking sheet with parchment paper, mist the coated chicken with cooking spray, and bake for 8 minutes. Flip, mist again, and return for another 8 minutes or until cooked through.

While the chicken cooks, place chopped romaine lettuce in a mixing bowl with the remaining ½ ounce of Parmesan cheese. Drizzle Caesar dressing over lettuce and toss to coat.

Lightly mist the inside of sandwich rolls with cooking spray and sprinkle with garlic salt. Heat a griddle or skillet to medium and toast the rolls cut side down until crispy and golden, about 1-3 minutes. Remove from pan.

To build each sandwich, place a cooked chicken cutlet on the bottom half of one toasted roll, scoop a rounded 1/3 cup of Caesar salad lettuce mix on top, squeeze a lemon wedge over it, and cover with the top half of the roll. Repeat to make four sandwiches.