Prepare the Chicken

1. Slice your chicken breasts into thinner cutlets to ensure even cooking.
2. Soak the cutlets in buttermilk with a pinch of salt and garlic powder for at least 15 minutes, preferably 30.
3. Set up two bowls: one with seasoned flour and another with panko.
4. Take each cutlet from the buttermilk, let the excess drip off, then coat in flour and press into the panko.
5. Heat oil in a pan over medium heat and fry the chicken for about 3 to 5 minutes on each side until golden and cooked through.
6. Rest fried chicken on a rack or paper towels to keep it crispy.

Make the Dressing

1. In a bowl, combine mayonnaise, lemon juice, garlic, Dijon mustard, Worcestershire sauce, Parmesan, salt, and pepper.
2. Optionally, mix in chopped anchovy fillets or paste for extra Caesar flavor.
3. If too thick for spreading, loosen with water or an additional splash of lemon juice.

Toast the Bread

1. Mix softened butter with garlic powder and a pinch of salt. Spread it on the cut sides of the bread.
2. Toast in a skillet until golden or broil briefly, watching closely.

Assemble the Sandwich

1. Spread Caesar dressing on both sides of the toasted bread.
2. Layer with romaine, then crispy chicken, and a sprinkle of Parmesan. Add bacon if desired.
3. Close the sandwich, press gently, and slice if desired.