First, make the croutons. Preheat your oven to 375°F. Toss the cubed baguette with olive oil, salt, and pepper until evenly coated. Spread onto a baking sheet in a single layer and bake for 12–15 minutes, tossing halfway, until golden and crisp. Set aside to cool.

Next, prepare the Caesar dressing. Add the mayo, olive oil, red wine vinegar, Worcestershire, lemon juice, Parmesan, Dijon, garlic, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed, then refrigerate until ready to use.

Now, bread the chicken. Set up a breading station. Place flour seasoned with onion powder, garlic powder, salt, and pepper in one bowl. In a second bowl, whisk together the eggs, Dijon mustard, and paprika. In a third bowl, mix breadcrumbs with Parmesan, salt, and pepper.

Dredge each chicken cutlet in flour, then egg mixture, then breadcrumb mixture, pressing gently so everything adheres well.

Next, fry the chicken. Heat avocado oil in a large skillet over medium-high heat. Once hot, fry the chicken cutlets in batches for 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate and season lightly with salt while hot.

In a large bowl, toss the chopped romaine with Parmesan, croutons, and just enough dressing to coat everything lightly. You want it creamy, not drowned.

Finally, top each crispy chicken cutlet with a generous mound of Caesar salad. Finish with a squeeze of fresh lemon, extra Parmesan, and a crack of black pepper. Serve immediately.