Season the chicken: In a small bowl, mix together salt, pepper, garlic powder, and smoked paprika. Season both cutlets generously on both sides.

Bread the chicken: Set up a dredging station: one bowl with flour, one with beaten eggs, and one with Italian breadcrumbs. Dip each cutlet in flour → egg → breadcrumbs. Press the crumbs in so they stick and give that super crunchy finish.

Fry until crispy: Heat neutral oil in a shallow pan to 350–375°F. This is the sweet spot for a golden crust without burning. Fry the chicken for 3–4 minutes per side, depending on thickness, until deep golden and crispy. Transfer to a wire rack or paper towel.

Frying tip: If the oil smokes, it’s too hot. If the breading isn’t bubbling right away, it’s too cold. Adjust the heat as you go.

Toast the bread: Butter both sides of the bread lightly.

Pan method (best flavor): toast on medium heat until golden and crisp.

Toaster method: toast first, then spread butter on the warm slices so it melts in.

Melt the mozzarella: You can microwave the slices for 10–15 seconds until soft, or warm them in a small pan over low heat until melty. Add them to the sandwich while they’re warm so they melt into the chicken.

Build the sandwich: Spread Caesar dressing onto your toasted bread.

Layer on: Crispy chicken, Warm mozzarella, Caesar-dressed iceberg & a generous handful of freshly grated Parmesan. Top with the second slice of bread.

Slice it in half… and enjoy!