Slice each chicken breast horizontally to create thin cutlets. If needed, gently pound them to an even thickness. Season both sides with the salt, black pepper, and garlic powder.

Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the water. In a third bowl, mix the panko breadcrumbs with the finely grated Parmesan and Italian seasoning.

Dredge each chicken cutlet in flour, dip in the egg mixture, and press into the panko mixture until fully coated. Set the breaded cutlets on a plate or tray.

Heat the oil in a large skillet over medium to medium-high heat. Fry the chicken cutlets in batches for 3 to 4 minutes per side, until deeply golden, crisp, and cooked through. Transfer to a paper towel-lined plate or wire rack.

In a mixing bowl, toss the chopped romaine with Caesar dressing, grated Parmesan, lemon juice, and black pepper to taste until evenly coated.

Split the sandwich rolls and lightly butter them or brush with olive oil. Toast in a skillet or under the broiler until lightly golden.

Place one crispy chicken cutlet on the bottom half of each roll. Top with the dressed romaine and finish with extra shaved or grated Parmesan.

Close the sandwiches and serve immediately while the chicken is hot and crisp and the lettuce is cold.