In a mixing bowl, combine ½ cup full-fat mayonnaise, ¼ cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, and the juice of ½ a lemon. Add ⅓ cup freshly grated Parmesan cheese, 2 minced garlic cloves, and a pinch of sea salt and black pepper. Whisk together until smooth. Reserve 4–5 tablespoons for the sandwich, then mix the remaining dressing with 2 cups of chopped romaine hearts. Refrigerate both separately.

Place 2 boneless chicken cutlets between two sheets of plastic wrap. Using a meat mallet, pound the cutlets to an even thickness of about ½ inch. Season both sides generously with salt and pepper.

Prepare three shallow plates for the breading process. In the first plate, mix ¾ cup all-purpose flour, ½ teaspoon salt, and 1 teaspoon smoked paprika. In the second plate, whisk together 2 large eggs with a pinch of salt. For the third plate, combine 1 cup panko crumbs, ½ cup breadcrumbs, 1 teaspoon dried parsley, 1 teaspoon dried oregano, and another pinch of garlic powder.

In a large skillet, heat about ½ inch of vegetable oil over medium heat until it reaches 175-180°C (350-360°F). Dredge each chicken cutlet in the flour mixture, coating fully, dip it in the egg mixture, and coat with the breadcrumb mixture. Fry for 4–5 minutes on each side until golden brown and internal temperature reaches 75°C (165°F). Transfer the chicken to a wire rack to drain excess oil.

Slice 2 French baguettes lengthwise. Spread the reserved Caesar dressing evenly inside each baguette half. Layer the crispy chicken cutlets inside, and top generously with the Caesar salad mixture made earlier.

Optionally, sprinkle additional shaved or grated Parmesan cheese on top for extra flavor. Close the sandwich and press lightly to meld all ingredients together. Serve immediately.