Prepare the Caesar dressing by mixing all dressing ingredients in a bowl. Stir until smooth and creamy. Mix 4-5 tablespoons of the dressing with chopped romaine in a medium bowl. Cover and refrigerate both the salad and the remaining dressing separately.

Lay the chicken cutlets on a cutting board and pound them to even thickness if necessary. 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; and combine panko, breadcrumbs, parsley, black pepper, salt, oregano, garlic powder, and Parmesan cheese in the third.

Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in the flour mixture, then dip in the egg mixture, and finally press into the breadcrumb mixture. Repeat for all cutlets.

When oil is hot, fry chicken until golden brown on one side, then flip and cook other side until crispy and fully cooked, about 4-5 minutes per side. Remove and drain on a wire rack.

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