Set up a three-stage breading station: place all-purpose flour seasoned with salt and black pepper in one container, beaten eggs in a second, and panko breadcrumbs mixed with grated parmesan, garlic powder, and Italian seasoning in a third. Keep them in order so each cutlet moves from flour to egg to crumbs without pausing.

Coat each chicken breast cutlet in the flour, shake off excess, dip into the beaten eggs, then press firmly into the panko-parmesan mixture until fully coated. Place breaded cutlets on a tray as you work.

Heat oil to about 1/2 inch deep in a cast iron skillet over medium-high heat until hot. Fry each cutlet for 4–5 minutes per side until deeply golden and cooked through, then drain on paper towels.

Toss chopped romaine lettuce with Caesar dressing until glossy and evenly coated.

Assemble sandwiches with the toasted brioche buns: bottom bun, Caesar-dressed romaine, crispy chicken cutlet, parmesan shavings, and top bun.

Serve immediately with extra Caesar dressing on the side so the dressing stays creamy instead of soaking in.