Marinate the chicken

• In a bowl, combine the thinly sliced chicken breast with the olive oil, oregano, garlic powder, paprika, salt, msg if using and pepper.
• Let marinate in the fridge for at least 30 minutes, or up to overnight for best flavor.

Set up the breading station

• Place the flour in one bowl, the beaten eggs in a second and the panko mixed with Parmesan and parsley in a third.
• Season the flour and the panko mix with salt and pepper.

Bread the chicken

• Remove the chicken from the marinade.
• Dredge each piece in the flour, then the egg, then the panko-Parmesan mix.

Fry the cutlets

• Heat the oil in a skillet to 175 °C.
• Fry the chicken cutlets 3 to 4 minutes per side until golden and crispy.
• Place on a wire rack or paper towels to drain.

Make the Caesar dressing

• In a large bowl combine the mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, anchovy paste, olive oil, Parmesan cheese, salt and pepper.
• Whisk until well combined.

Toss the salad

• Add the chopped romaine lettuce to the dressing and mix until evenly coated.

Assemble the sandwiches

• Spread Caesar dressing on both the top and bottom of each garlic knot roll.
• Add the Caesar salad mixture, then place a crispy cutlet on top.
• Sprinkle with extra Parmesan, add the top of the roll and brush with garlic butter.
• Serve hot.