Place the chicken cutlets into a mixing bowl. In a small dish, mix together the flour, salt, pepper, garlic powder, and paprika. Add the seasoning mix to the chicken cutlets. Stir the contents of the bowl until the chicken cutlets are coated with the spices.

In a shallow dish, beat the egg whites thoroughly. In a separate shallow dish, stir together one ounce of the shredded Parmesan cheese, the panko bread crumbs, and parsley until mixed.

One at a time, take the seasoning-coated chicken cutlets and coat them in the egg white mixture. Allow any excess egg to drip off and then press the chicken cutlet into the bread crumb mix and flip so that both sides are coated in crumbs.

Air Fryer (recommended): Transfer the crumb-coated chicken to the basket of your air fryer in a single layer without the cutlets touching each other. Lightly mist the tops of the chicken with cooking spray. Set the air fryer to 400 degrees Fahrenheit and cook for 6 minutes. Flip the cutlets over and mist the tops with cooking spray. Continue to air fry your cutlets for another 6 minutes until cooked through.

Oven: Pre-heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. When the chicken cutlets are crumb-coated, transfer them to the baking sheet and lightly mist the tops with cooking spray. Place the tray in the oven and cook for 8 minutes. Flip the cutlets and mist again with cooking spray. Return them to the oven for another 8 minutes or until cooked through.

While the chicken is cooking, place the chopped romaine lettuce into a mixing bowl with the remaining ½ ounce of shredded Parmesan cheese. Drizzle the Caesar dressing over the top and then toss to coat the lettuce.

Lightly mist the inside (cut side) of the sandwich rolls with cooking spray and then sprinkle with the garlic salt. Bring a griddle pan or skillet to medium heat and place the rolls cut side down on the heated pan. Let them brown for 1-3 minutes until the undersides of the rolls are crispy and golden/toasted. Remove from the pan.

To build each sandwich, place a cooked chicken cutlet on the bottom half of one of the toasted sandwich rolls. Scoop a rounded ⅓ cup of the Caesar salad lettuce mix onto the top of the chicken and spread a bit. Squeeze a lemon wedge over the top and then cover with the top half of the toasted bun. Repeat to make four sandwiches (if you aren’t serving all four at once, keep the ingredients separate and build the sandwiches as needed). Serve immediately.