Preparation

• Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
• Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
• Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Heat the oil for 5 minutes before adding the chicken. Watch the heat and adjust if necessary.
• Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently to adhere.
• Cook the chicken in batches, 2 to 3 pieces at a time, for about 3 to 4 minutes per side until golden and cooked through. Ensure it reaches an internal temperature of 165 degrees F.
• To prepare the dressing, blend garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper until pureed. Stream in olive oil until creamy.
• Toss chopped romaine with salt and pepper, drizzle with caesar dressing, and add finely grated and shaved parmesan. Coat well.
• Assemble the sandwiches by placing one or two chicken cutlets on each bun and topping with caesar salad. Serve with extra salad if desired.