In a medium bowl, whisk together minced garlic, anchovy fillets, fresh lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, grated Parmesan cheese, kosher salt, and cracked black pepper. Mix until smooth and creamy, then cover and refrigerate the dressing while you prepare the sandwich components.

Next, season your chicken cutlets generously with kosher salt and cracked black pepper on both sides. Set up a dredging station with three shallow dishes: one for all-purpose flour, another for beaten eggs, and the last for Italian breadcrumbs.

Coat each chicken cutlet in flour, shaking off any excess, then dip it into the beaten eggs, ensuring it’s fully submerged. Finally, press the cutlet firmly into the Italian breadcrumbs, covering it completely.

Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the chicken cutlets. Fry them for 5-8 minutes, flipping halfway through, until they are golden brown and cooked through. Transfer them to a paper towel-lined plate to drain excess oil.

While the chicken is frying, preheat your broiler. Split the baguette in half and drizzle the insides with olive oil. Place them under the broiler for 1-2 minutes until they are golden brown and crispy.

In a large bowl, toss the shredded Romaine lettuce with the homemade Caesar dressing, adding more if desired. Spread a nice layer of dressing on the warm, crispy sides of the baguette. Layer each with a fried chicken cutlet, topped with the dressed Romaine and an extra sprinkle of grated Parmesan cheese.

Slice the assembled Chicken Caesar Salad Sandwiches in half for easier handling. Serve immediately.