In a bowl, prepare the Caesar dressing by mixing all ingredients together. Stir until smooth and creamy.

Take 4-5 tablespoons of the dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and remaining dressing and refrigerate.

Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them to make them even. Season both sides with salt and pepper.

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

Heat oil in a frying pan over medium heat. Dredge one chicken cutlet in the flour mixture, shake off excess, dip in the egg mixture, then press into the breadcrumb mix. Repeat for all cutlets.

Once the oil is hot (drop in a few breadcrumbs to test), carefully place chicken in the pan. Fry until golden brown on one side (about 4-5 minutes), then flip and cook the other side until crispy and fully cooked.

Remove and place on a wire rack to drain excess oil. Fry in batches to avoid overcrowding.

Slice the baguettes into 5" portions and cut each open lengthwise. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, add a generous amount of Caesar salad, and sprinkle extra grated Parmesan. Close the sandwiches and serve immediately with fries.