Instructions

• 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 about 5 minutes before adding chicken.
• Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently.
• Add the chicken to the skillet. Cook on each side until deeply golden, about 3 to 4 minutes per side. Ensure the chicken reaches 165 degrees F internally.
• To make the dressing, add garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper to a food processor and blend until pureed. Stream in the olive oil until creamy.
• Place the romaine in a bowl and toss with a pinch of salt and pepper. Drizzle with a few tablespoons of dressing and add in the parmesan. Toss well.
• Assemble the sandwiches by placing a cutlet (or 2) on a bun and topping high with caesar salad. Serve with extra salad if desired.