Begin by pounding the boneless, skinless chicken breasts to a uniform 1/2-inch thickness. Set up three shallow dishes: one for seasoned flour mixed with salt, black pepper, garlic powder, and paprika, the second for whisked large eggs, and the last for a mix of panko breadcrumbs and grated Parmesan cheese.

Coat each chicken breast in the seasoned flour, shaking off any excess before dipping it into the egg wash. Press the chicken into the panko mixture, ensuring thorough coverage. Set aside on a plate.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for 3-4 minutes per side until golden brown and at an internal temperature of 165°F (74°C). Drain on paper towels.

Lightly toast the sandwich buns in a toaster or on a skillet over low heat until golden brown.

In a medium bowl, whisk together mayonnaise, additional grated parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and a pinch of salt and pepper until smooth.

Spread a generous amount of the creamy dressing on each toasted bun. Layer with chopped romaine lettuce, followed by the crispy fried chicken. Sprinkle with additional grated Parmesan before placing the top half.

Slice the sandwich in half if desired and serve immediately.