Start by whipping up the dressing. In a bowl, whisk together the grated garlic, anchovies, lemon juice, Dijon mustard, and Worcestershire sauce. Add in the mayonnaise and grated Parmesan, stirring the mix until smooth. Season it with salt and pepper to your taste. Refrigerate the dressing to keep it fresh and flavorful until you’re ready to assemble the sandwiches.

Season your chicken cutlets on both sides with salt and pepper. Prepare a dredging station with three shallow dishes for flour, whisked eggs, and bread crumbs. Coat each chicken piece by dipping first in flour, then egg, and finally pressing it into the bread crumbs for even coverage. Heat olive oil in a skillet over medium heat. Fry the cutlets until crispy and golden brown, about 5-8 minutes per side. Transfer to a plate to cool.

Slice your baguette pieces open and place them on a baking sheet. Drizzle the bread with olive oil, then broil them until golden. While warm, rub the crusty bread with a raw garlic clove for an instant flavor boost that mirrors a crouton.

Toss the shredded romaine in the homemade dressing and sprinkle with Parmesan for extra zest. Spread more dressing onto the toasted bread. Layer on the crispy chicken, a handful of dressed lettuce, and another sprinkle of Parmesan before sandwiching it with the top half of the bread. Slice and serve immediately for the best results.