Preheat the oven

• Preheat the oven to 205 °C.

Roast the garlic

• Slice about a quarter off the top of each garlic head.
• Pour a splash of olive oil on each, add a pinch of salt and wrap in foil.
• Roast in the oven until soft and golden.

Set up the breading station

• Bowl one: flour mixed with salt and pepper.
• Bowl two: beaten eggs whisked with garlic dip.
• Bowl three: panko breadcrumbs.

Bread the cutlets

• Coat each cutlet in the flour, then drench in the egg wash, then press into the breadcrumbs.

Fry the schnitzels

• Heat a generous layer of neutral oil in a large pan over medium heat.
• Fry the cutlets until golden brown and cooked through, turning once.
• Drain on a wire rack or paper towel.

Make the caesar dressing

• Mash the minced garlic with seasoning salt and pepper into a paste.
• Whisk in the worcestershire sauce, dijon, egg yolk and tabasco.
• Stir in the lemon juice and red wine vinegar, then slowly stream in the olive oil while whisking vigorously until emulsified.

Lower the oven and make the garlic butter

• Remove the roasted garlic and lower the oven to 175 °C.
• Squeeze out the garlic cloves and mash with the butter, parsley, salt and pepper.

Toast the buns

• Spread the garlic butter evenly over the open buns.
• Top each with a generous shaving of parmesan.
• Bake until toasted to your liking.

Toss the salad

• Toss the chopped romaine with the caesar dressing.

Assemble the sandwiches

• Spread garlic dip on each bun.
• Add a chicken cutlet, then a generous handful of caesar salad.
• Finish with a snowfall of parmesan and serve immediately.