Prepare the Dressing: In a food processor, combine Greek yogurt, anchovy paste, lemon juice, salt, and cracked black pepper. Blend until smooth. Transfer to an airtight container and refrigerate.

Set Up Breading Station: Line up three shallow bowls. Mix cornstarch, salt, and pepper in the first. Whisk egg and milk in the second. Combine breadcrumbs and Parmesan in the third.

Coat the Chicken: Dredge each cutlet in cornstarch, dip in egg wash, then coat in breadcrumb mixture. Repeat for all cutlets.

Cook the Chicken: Preheat air fryer to 400°F (200°C). Place cutlets in a single layer. Cook for 12 minutes, flipping halfway, until golden brown and reaches 165°F (75°C).

Assemble the Salad: Toss romaine lettuce with chilled Caesar dressing. Serve immediately topped with the crispy chicken cutlets.