In a medium bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, sea salt, and ground black pepper. Whisk until smooth and creamy.

Chop the romaine lettuce into bite-sized pieces and toss with 4-5 tablespoons of reserved Caesar dressing in a large bowl. Refrigerate to keep crisp.

Pound chicken breast cutlets to an even thickness of about 1/2 inch. Season with salt and ground black pepper.

Set up breading station: combine flour, salt, and smoked paprika in one dish; whisk eggs in another; mix panko crumbs and Parmesan in a third.

Dredge each chicken cutlet in the flour mixture, dip in the egg, then coat thoroughly with the panko mixture.

Heat oil in a frying pan over medium-high heat. Fry cutlets for 4-5 minutes per side until golden brown and cooked through (internal temperature of 75°C or 165°F). Drain on a wire rack.

Slice the French baguette in half, spread remaining Caesar dressing on both sides; layer with fried chicken cutlet and chilled romaine salad.

Serve immediately for best freshness and texture.