Season the chicken

• Pat the chicken cutlets dry and rub them with olive oil.
• Season both sides with onion powder, garlic powder, paprika, salt and black pepper.

Make the Caesar dressing

• Whisk the mayonnaise, lemon juice, minced garlic, Worcestershire sauce and Dijon mustard together.
• Stream in the olive oil while whisking until smooth and creamy.
• Season with salt and pepper to taste and set aside.

Set up the breading station

• Place the flour in one bowl.
• Whisk the eggs in a second bowl.
• Mix the panko with the dried parsley in a third bowl.

Bread the cutlets

• Dredge each cutlet in the flour, shaking off the excess.
• Dip it in the whisked eggs.
• Press it firmly into the panko mixture to coat evenly.

Fry the chicken

• Heat the frying oil in a pan over medium heat.
• Fry the breaded cutlets until golden and cooked through, about 3 to 4 minutes per side.
• Drain on paper towels.

Toast the buns

• Toast the split brioche buns cut-side down in a pan until golden.

Assemble the burgers

• Spread Caesar dressing on the bottom bun.
• Add shredded romaine, the crispy chicken cutlet and grated Parmesan.
• Drizzle with more dressing, close with the top bun and serve.