In a medium bowl, combine the mayonnaise, sour cream (if using), Dijon mustard, red wine vinegar, Worcestershire sauce, and anchovy paste.

Use a whisk or fork to blend everything together until smooth.

Add the minced garlic and freshly grated Parmesan cheese.

Continue to whisk until fully incorporated.

Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing until it becomes creamy and thick.

Taste and adjust the seasoning with salt, black pepper, and a squeeze of fresh lemon juice for extra brightness, if desired.

Grab your French baguette and cut it into small bite size pieces.

Coat them in olive oil and the seasoning of your choice and bake at 400 for about 7-10 minutes or until toasted and golden brown.

You can also use other bread options.

For something with a little sweeter flavor, try brioche.

If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets.

You can also pound them out with a meat mallet for even thickness.

Set up your dredging station:

In one shallow bowl, combine the flour, garlic powder, paprika, salt, pepper, and dried oregano.

In another bowl, whisk the eggs and Dijon mustard until smooth.

In a third bowl, combine the panko breadcrumbs with the grated Parmesan cheese.

Dip each chicken cutlet first into the seasoned flour, then into the egg mixture, and finally coat it with the panko-Parmesan mixture.

Press the breadcrumbs onto the chicken to ensure it sticks well.

Heat about ½ inch of oil in a large skillet over medium-high heat.

Once the oil is hot (about 350°F or 175°C), carefully add the chicken cutlets to the pan.

Fry for 3-4 minutes per side, or until golden brown and cooked through.

The internal temperature should reach 165°F (74°C).

Remove the cutlets from the oil and place them on a paper towel-lined plate to drain any excess oil.

Let them rest while you prepare the salad.

Toss the lettuce: In a large salad bowl, toss the chopped romaine lettuce with a generous amount of Caesar dressing.

You can add more or less dressing depending on your preference, but be sure to coat the lettuce evenly.

Add the finishing touches: Sprinkle the salad with extra grated Parmesan cheese and toss in croutons for crunch.

If you like, add a little extra freshly ground black pepper.

If making a wrap, grab a large burrito size tortilla and gently toast it. Add the salad and chopped crispy chicken and roll tightly.