Crispy Chicken Caesar Sandwich

In a bowl, combine all the ingredients for the Caesar dressing. Mix until smooth and creamy.
Take 4-5 tablespoons of the dressing and toss with the chopped romaine lettuce in a medium-sized bowl. Cover both the salad and the remaining dressing, and refrigerate them separately until needed.
Place the chicken cutlets on a cutting board. If they vary in thickness, gently pound them with a meat mallet or rolling pin to even them out. Season both sides with salt and black pepper.
Set up a breading station with three shallow plates: In the first, mix the flour, salt, and smoked paprika. In the second, whisk the eggs with salt. In the third, combine panko breadcrumbs, regular breadcrumbs, parsley, black pepper, salt, oregano, garlic powder, and grated Parmesan.
Heat oil in a frying pan over medium heat. Take each chicken cutlet, dredge it in the flour mixture, dip it into the egg mixture, and then coat it in the breadcrumb mixture. Repeat with all cutlets.
Once the oil is hot, carefully place the chicken in the pan. Fry for 4-5 minutes on each side, until golden brown and fully cooked. Remove from the pan and place on a wire rack to drain excess oil. Fry in batches to avoid overcrowding.
Slice the baguettes into 12 cm (5-inch) portions, then cut them open lengthwise. Spread a layer of the reserved Caesar dressing, add a crispy chicken cutlet, then top with the Caesar salad mixture. Sprinkle with more grated Parmesan.
Close the sandwiches and serve immediately with fries on the side.