In a medium bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan, minced garlic, black pepper, and sea salt. Whisk together until smooth and creamy, reserving a few tablespoons for later assembly.

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

Set up your breading station with flour and spices in one plate, beaten eggs in a second plate, and panko mix in a third.

Dredge each chicken cutlet in flour, then in the egg, and finally coat it in the breadcrumb mixture.

Heat oil in a deep skillet over medium heat and fry the breaded cutlets for 4-5 minutes on each side until golden brown.

Assemble the sandwich by slicing the baguette, spreading the dressing inside, adding the chicken, romaine, and extra Parmesan, then serve immediately.