Step 1: Prepare the chicken by pounding each breast to an even 1/2-inch thickness. Pat dry thoroughly with paper towels.
Step 2: Set up three shallow dishes for dredging. In the first, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In the second, place the whisked eggs. In the third, combine Panko breadcrumbs, 1/4 cup grated Parmesan, garlic powder, onion powder, dried oregano, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 3: Dredge each chicken piece: first coat in seasoned flour, shaking off excess. Then dip in whisked egg, allowing excess to drip off. Finally, coat thoroughly in the seasoned Panko mixture, pressing gently to ensure an even layer.
Step 4: Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add chicken pieces, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C). Remove chicken and place on a wire rack set over paper towels to drain excess oil. Slice chicken into strips or keep whole, as desired.
Step 5: Prepare the bread by lightly brushing the cut sides of the ciabatta rolls with olive oil. Toast them in a hot pan, under the broiler, or on a grill until golden and slightly crisp. You can rub a cut garlic clove on the toasted bread for added flavor.
Step 6: In a medium bowl, combine the chopped romaine lettuce with 1/2 cup of Caesar dressing. Toss gently until the lettuce is evenly coated.
Step 7: Assemble the sandwiches: On the bottom half of each toasted roll, spread a thin layer of Caesar dressing. Layer with the crispy chicken, followed by the dressed romaine lettuce. Garnish with additional Parmesan shavings and freshly ground black pepper.
Step 8: Place the top half of the bread on, and serve your ultimate crispy chicken caesar sandwich immediately for the best texture and flavor.