In a bowl, combine mayonnaise, Dijon mustard, minced garlic, Worcestershire sauce, and lemon juice until smooth and creamy. Reserve a portion for serving later. Toss chopped romaine hearts with the dressing, ensuring even coverage, then refrigerate to let the flavors meld while you prepare the rest of your Crispy Chicken Caesar Sandwich.

Take your chicken cutlets and gently pound them to an even ½-inch thickness. Season both sides generously with salt and fresh pepper.

Preheat your oil in a large skillet over medium heat, aiming for a temperature of about 350°F.

Set up a breading station by arranging three shallow bowls. Mix all-purpose flour with a pinch of salt in the first bowl, whisk together eggs in the second bowl, and fill the third bowl with panko crumbs and freshly grated Parmesan cheese.

Dredge the seasoned chicken cutlets in flour, dip into the egg mixture, then press into the panko and Parmesan mixture.

Heat ½ inch of vegetable oil in the skillet over medium heat. Carefully add the breaded chicken cutlets to the hot oil, frying for about 4-5 minutes on each side or until golden brown and crispy.

Slice your French baguette lengthwise without cutting all the way through. Spread the reserved Caesar dressing inside the baguette. Layer the fried chicken on the bottom, followed by tossed romaine and a sprinkle of Parmesan cheese.