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In a bowl, combine thinly sliced chicken breast, olive oil, oregano garlic powder, onion powder, paprika, salt, msg if using and pepper. Let marinate in the fridge for at least 30 minutes (or up to overnight for best flavor).
Set up 3 bowls: flour in one, beaten eggs in another, and panko + Parmesan in the third.
Remove chicken from bowl, then dredge in flour → egg → panko-Parmesan mix.
Heat oil in a skillet (350°F/175°C) and fry chicken cutlets 3–4 mins per side until golden and crispy.
Place on a wire rack or paper towels to drain.
In a large bowl combine mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, anchovy paste, olive oil, Parmesan cheese, olive oil, salt, and pepper. Whisk until well combined.
Add chopped romaine lettuce and mix in until evenly coated.
Spread Caesar dressing on both top and garlic knot roll.
Add Caesar salad mixture, then place a crispy cutlet on top.
Sprinkle with extra Parmesan, add top of the sandwich roll and serve hot!