In a mixing bowl, combine 1/2 cup of mayonnaise, 1/4 cup of Greek yogurt, 2 tablespoons of Dijon mustard, 2 teaspoons of Worcestershire sauce, and juice from 1 lemon. Add 1/4 cup of grated Parmesan cheese, 2 minced garlic cloves, a pinch of black pepper, and sea salt to taste. Whisk together until smooth and refrigerate for at least 30 minutes.

Chop 2 romaine hearts into bite-sized pieces. Toss with a few tablespoons of the prepared Caesar dressing and refrigerate to keep fresh.

Pound 4 chicken cutlets between plastic wrap until 1/2 inch thick. Season with sea salt and black pepper.

Prepare three shallow bowls: one with 1 cup of flour and 1 teaspoon of smoked paprika, second with 2 whisked eggs, and third with 1 cup of panko crumbs, 1/2 cup of breadcrumbs, and herbs.

Dredge each cutlet in flour, dip in eggs, and coat in breadcrumb mixture.

Heat oil in a skillet over medium heat. Fry chicken for 4 to 5 minutes on each side until golden brown. Drain on a wire rack.

Slice the baguettes and spread Caesar dressing on each side. Add the crispy chicken and romaine salad inside. Sprinkle with extra Parmesan, then slice into smaller portions.