In a medium bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Add Parmesan cheese, minced garlic, sea salt, and black pepper. Whisk until creamy and well-blended. Refrigerate.

Chop Romaine hearts into bite-sized pieces. In a large mixing bowl, toss them with a few tablespoons of dressing until coated. Set aside in the refrigerator.

Pound chicken cutlets to ½ inch thickness. Season generously with sea salt and black pepper.

Prepare three shallow bowls: one with flour and smoked paprika, one with beaten eggs, and one with panko breadcrumbs, regular breadcrumbs, parsley, oregano, and garlic powder.

Dredge each chicken cutlet in the flour, dip in eggs, and press into breadcrumb mixture. Set aside.

In a large skillet, heat oil to 350°F. Fry breaded cutlets for 4-5 minutes on each side until golden brown and crispy. Drain on a wire rack.

Slice baguettes in half lengthwise. Spread Caesar dressing on both halves. Layer chicken cutlets and dressed romaine inside. Top with extra Parmesan if desired and close the sandwich.