In a bowl, prepare the Caesar dressing by mixing all 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, then refrigerate both components 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 three shallow plates for an efficient breading process. In the first plate, mix together flour, salt, and smoked paprika. In the second plate, whisk eggs with salt until well combined. Lastly, combine panko crumbs, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese in the third plate.

Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture; shake off any excess. Next, dip it into the egg mixture before firmly pressing it into the breadcrumb mix. Repeat this process for all cutlets so they are ready to fry.

Once the oil is hot, carefully place each breaded chicken piece into the pan. Fry until golden brown on one side (about 4–5 minutes), then flip carefully to cook through on the other side until crispy and fully cooked. Remove them from oil onto a wire rack to drain excess oil while frying in batches to avoid overcrowding.

Slice each baguette into portions about 12 cm (5") long and cut each one open lengthwise. Spread a layer of reserved Caesar dressing on each side of the baguette. Place one crispy chicken cutlet on top followed by a generous amount of Caesar salad mix you prepared earlier. Sprinkle extra grated Parmesan on top before closing each sandwich up snugly. Serve immediately alongside fries.