Preparation

• In a shallow dish, combine the flour, black pepper, garlic powder, cumin, salt, and smoked paprika by whisking them together. In another shallow bowl, beat the egg until mixed.
• Place the chicken breasts on a cutting board. Use a sharp chef's knife to slice into the thickest side of each breast, cutting three-quarters of the way through. Open the breast like a book and continue cutting until you have two thinner cutlets. Do this for the remaining breast to have a total of four cutlets.
• Season the chicken cutlets all over with salt and pepper. Dip each cutlet into the egg, allowing any excess to drip off. Then, coat each piece thoroughly in the flour mixture and place them on a wire rack set over a baking sheet.
• Heat the oil in a large, deep skillet over medium-high heat until hot. Fry the chicken cutlets until the crust turns golden brown, about 4 to 5 minutes per side. Remove the chicken and let it drain on paper towels.
• In a medium bowl, mix the romaine lettuce with 3 tablespoons of the Caesar dressing until the lettuce is well coated.
• Spread the remaining 4 tablespoons of dressing on the cut sides of the bottom halves of the toasted buns. Place a piece of fried chicken on each bun and top with sliced onion, tomato, the Caesar-dressed romaine, and grated Parmesan. Close the sandwiches with the top halves of the buns.