Slice chicken breasts horizontally into thin cutlets about half-inch thick. Pat completely dry with paper towels and season with salt and pepper.

Set up breading station with three shallow dishes: flour in first, beaten eggs in second, and breadcrumbs mixed with garlic powder and paprika in third.

Coat each chicken cutlet thoroughly in flour, shaking off excess. Dip in beaten eggs, then press firmly into breadcrumb mixture for complete coverage.

Heat vegetable oil in large skillet over medium-high heat until shimmering. Add breaded chicken cutlets without overcrowding.

Cook chicken for 4-5 minutes on first side without moving, then flip and cook 4-5 minutes more until golden brown and internal temperature reaches 165°F.

Transfer cooked chicken to paper towel-lined plate. Slice ciabatta buns in half and toast lightly if desired.

Toss chopped romaine lettuce with half the Caesar dressing in a bowl until evenly coated.

Spread remaining Caesar dressing on bottom bun halves. Top with crispy chicken cutlet, dressed lettuce, shredded cheese, and top bun. Serve immediately.