Preparation

• In a medium bowl, whisk together the garlic, anchovy, lemon, mustard, and Worcestershire sauce. Add the mayo, Parmesan, salt, and pepper and stir until combined. Cover and refrigerate until ready to use.
• Season both sides of chicken cutlets with a bit of salt and pepper. Assemble your dredging station by placing flour (with a pinch of salt and pepper) in a shallow dish. Add the whisked eggs in a second shallow dish and the bread crumbs in a third dish.
• Dredge the chicken by first dipping into the flour (shaking off excess), then into the egg, and finally into the bread crumbs. Make sure to firmly press both sides into the bread crumbs so they stick. Place on a plate and set aside.
• Add about ½-inch of olive oil to a pan and place over moderate heat. Once hot, carefully place 2 chicken cutlets into the pan. Cook until golden brown on both sides and the chicken is fully cooked, about 5 to 8 minutes depending on the thickness of your cutlets. Transfer to a plate and continue frying the rest of the chicken.
• Split open each piece of baguette and arrange on a baking sheet. Drizzle with olive oil and place under the broiler until golden brown. Then rub a garlic clove onto each piece of bread.
• In a medium bowl, toss together the romaine lettuce, enough dressing as you’d like, and Parmesan until well combined.
• Spread some Caesar dressing onto the bread, add some Parmesan cheese, top with a chicken cutlet, salad, and more cheese. Sandwich together with the top part of the bread, slice, and serve.