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 a good 5 minutes before adding the chicken. Watch the heat and lower if necessary.
• Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently to adhere.
• Add the chicken 2 to 3 pieces at a time. Cook on each side until golden, about 3 to 4 minutes per side. Ensure chicken reaches 165 degrees F. Remove and place on paper towels.
• To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper to a food processor. Blend until pureed, then stream in olive oil until creamy.
• Place the romaine in a large bowl, toss with salt and pepper, drizzle with dressing, and add finely grated and shaved parmesan.
• Assemble the sandwiches by placing a cutlet on a bun and topping with caesar salad.