Lightly pound each piece just enough to even it out, keeping the cutlets slightly thicker for a juicy bite.

Season both sides with salt, paprika, and garlic powder.

Let the chicken rest for 10–15 minutes so the seasoning absorbs.

Place the flour in one shallow bowl.

Add the whisked eggs to a second bowl.

In a third bowl, mix breadcrumbs, panko, and grated Parmesan.

Dredge each cutlet in flour, shaking off excess.

Dip into the egg, ensuring it’s fully coated.

Press firmly into the breadcrumb mixture so the coating sticks well on both sides.

Heat oil in a wide pan over medium heat.

Fry the cutlets for 3–4 minutes per side, until golden brown, crispy, and cooked through.

Transfer to a wire rack or paper towel to drain excess oil.

In a bowl, combine Greek yogurt, mayonnaise, Parmesan, garlic powder, Dijon mustard, Worcestershire sauce, and lemon juice.

Mix until smooth and creamy.

Season with salt and pepper to taste.

Add chopped romaine lettuce to a large bowl.

Toss with enough Caesar dressing to coat evenly.

Plate the dressed lettuce and top with the crispy chicken cutlets.

Finish with extra grated Parmesan and cracked black pepper.