In a mixing bowl, blend together the full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and salt until the mixture is smooth and creamy. Set aside a portion for drizzling on your sandwich, then refrigerate the remainder.

Take the chicken cutlets and gently flatten them to an even thickness, seasoning both sides with sea salt and freshly ground black pepper.

Create a three-part breading station with all-purpose flour seasoned with smoked paprika, beaten eggs, and a mixture of panko crumbs with dried parsley, oregano, and garlic powder.

Dredge each seasoned chicken cutlet in the flour mixture until fully coated, dip into the beaten egg, and then coat in the panko breadcrumb mixture.

Heat oil in a frying pan or skillet. Once hot, add the breaded chicken cutlets and fry each side for about 4-5 minutes until golden brown and crispy.

Slice the French baguettes lengthwise, spread Caesar dressing inside, place a fried chicken cutlet, and add dressed romaine hearts before serving.