In a large mixing bowl, combine ½ cup mayonnaise, ½ cup Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and 2 tablespoons lemon juice. Add ¼ cup grated Parmesan cheese, 1 clove minced garlic, and a pinch of black pepper and salt. Whisk vigorously for about 2-3 minutes until the mixture is smooth and creamy. Reserve 4-5 tablespoons of dressing to toss with chopped romaine later.

Take your chicken cutlets and, if necessary, pound them to an even thickness of about 1 inch. Season both sides with sea salt and black pepper to enhance the flavor. Set aside to marinate for a few minutes while preparing the breading ingredients.

Create a breading station using three shallow plates: one for flour mixed with a pinch of salt and smoked paprika, another for whisked eggs (with a bit of added salt) to bind, and a third for a mix of panko and regular breadcrumbs combined with dried parsley, garlic powder, and oregano.

Begin breading each seasoned chicken cutlet by dredging it in the flour mixture, then dipping into the egg wash, and finally rolling it in the breadcrumb mixture until thoroughly coated.

Heat about 1 inch of oil in a frying pan over medium-high heat until it reaches a temperature of 175-180°C (350-360°F). Carefully place the breaded chicken cutlets into the hot oil, frying them for 4-5 minutes on each side until they become golden brown and cooked through. Drain the cutlets on a wire rack to remove excess oil.

Slice the French baguettes in half lengthwise and spread a generous amount of the reserved Caesar dressing on both sides. Layer in the crispy chicken cutlets, followed by the dressed romaine hearts. Finish by sprinkling some extra Parmesan cheese on top before closing the sandwich.