In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, garlic, salt, and pepper until smooth. Chill in the refrigerator for at least 20 minutes.

In a large bowl, toss chopped romaine with several tablespoons of the homemade Caesar dressing until evenly coated. Set aside in the refrigerator.

Pound chicken cutlets to about ½ inch thickness and season both sides with salt and pepper.

Prepare three shallow bowls: mix flour and smoked paprika in the first, whisk eggs in the second, and mix panko, parsley, oregano, and Parmesan in the third.

Coat each chicken cutlet in the flour mixture, dip in the egg mixture, and then press into the panko mixture. Set aside.

In a large skillet, heat ½ inch of vegetable oil over medium heat. Fry chicken cutlets for about 4-5 minutes on each side until golden brown. Drain on a wire rack.

Slice French baguettes in half and spread Caesar dressing on both halves. Layer with fried chicken and tossed romaine, then close and serve warm.