Assemble the caesar dressing: combine all of the ingredients and store in the refrigerator until ready to use.

Slice the chicken breasts horizontally in half so you have thin cutlets. Pat dry.

Assemble your breading station: flour and salt, beaten eggs and a splash of milk, and breadcrumbs mixed with parmesan. Dredge your chicken cutlets first in flour, then the egg mixture, and finally the breadcrumbs. Lay on a baking cooling rack until you’re ready to start frying.

In a pan over medium heat, add neutral oil (like canola, sunflower, peanut, vegetable or grapeseed oil). Wait until it reaches about 350 degrees (or if you drop in a few breadcrumbs and it starts to sizzle immediately then it’s ready). Sear on each for about 2 minutes. When you flip the crispy chicken, if you have any pieces that aren’t evenly browned, you can always spoon some of the hot oil overtop (like you’re basting it!) until the colour is even throughout.

Set on a wire rack to rest and immediately season with salt while still hot.

Combine romaine lettuce with the caesar dressing and then assemble the sandwiches! Option to toast the bun and then assemble with the crispy chicken and caesar salad on top. You can add as much of that caesar dressing on top and in between slices as you like!