In a medium bowl, combine the full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Add the freshly grated Parmesan cheese, minced garlic, black pepper, and a sprinkle of sea salt. Mix everything until it becomes smooth and creamy.

Set aside 4-5 tablespoons of the dressing you just made for assembly later. In a large bowl, combine the chopped romaine with the remaining dressing and toss well to coat. Cover with plastic wrap and refrigerate both the romaine salad and the extra dressing separately.

Take your chicken cutlets and pound them to a uniform thickness using a meat mallet. Season each cutlet well with sea salt and black pepper.

Prepare your breading station by arranging three shallow plates. In the first plate, combine the all-purpose flour with salt and smoked paprika. In a second plate, beat the eggs. In the third plate, mix panko crumbs, breadcrumbs, dried parsley, garlic powder, and spices.

Heat oil in a large frying pan over medium heat. Dredge one chicken cutlet in the flour mixture, ensuring an even coating. Dip into the beaten eggs, letting any excess drip back into the bowl, then coat in the breadcrumb mixture.

Repeat this process for all chicken cutlets.

Carefully place breaded chicken cutlets in the hot oil, frying them for 4-5 minutes on each side, or until golden brown and fully cooked. Use a meat thermometer to check that the internal temperature reaches 165°F.

Transfer the cutlets to a wire rack to drain excess oil.

Take your French baguettes and slice them open. Spread the reserved Caesar dressing inside each baguette. Place a crispy chicken cutlet inside each one, followed by the tossed romaine salad.

Top with additional freshly grated Parmesan cheese and serve immediately.