Preparation

• Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. Season the chicken all over with salt and pepper.
• 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.
• Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
• Cook chicken 2 to 3 pieces at a time until deeply golden, about 3 to 4 minutes per side.
• In a food processor or blender, add garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper. Blend until pureed.
• With the processor still on, stream in the olive oil until a creamy dressing forms.
• Place the romaine in a large bowl and toss with a big pinch of salt and pepper. Drizzle with the caesar dressing and add the finely grated and shaved parmesan. Toss well.
• Assemble the sandwiches by placing a cutlet (or 2) on a bun and topping with caesar salad.