In a medium bowl, whisk together full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan cheese, minced garlic, sea salt, and black pepper. Blend until smooth and creamy, then cover and refrigerate for at least 15 minutes.

While the dressing chills, chop the romaine lettuce into bite-sized pieces and toss with a portion of the chilled Caesar dressing until evenly coated. Set aside in the refrigerator.

Pound the chicken cutlets to an even thickness of about ½ inch and season with sea salt and black pepper.

Set up your breading station with flour and smoked paprika in one bowl, whisked eggs in another, and panko breadcrumbs with parsley, oregano, and garlic powder in the third. Dredge each chicken cutlet accordingly.

Heat oil in a skillet over medium heat. Fry the chicken cutlets for 4-5 minutes on each side until golden brown and crispy. Use a meat thermometer to ensure they reach 165°F. Transfer to a wire rack to drain excess oil.

Slice the French baguettes in half, spread Caesar dressing on both sides, and layer with fried chicken cutlets, Caesar salad, and extra Parmesan. Close the baguette halves and serve warm.