In a medium bowl, mix together 1/2 cup full-fat mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, and the juice of half a lemon until creamy and well-combined. Add 1/4 cup freshly grated Parmesan, 2 minced garlic cloves, and sea salt and black pepper to taste. Stir until smooth, then cover and refrigerate for at least 15 minutes to let the flavors meld.

While the dressing chills, take 2 romaine hearts and chop them into bite-sized pieces in a large bowl. Drizzle about 4-5 tablespoons of the chilled Caesar dressing over the chopped romaine, tossing thoroughly to coat all the leaves. Set this mixture aside in the refrigerator to stay crisp while you prepare the chicken.

Take 2 chicken cutlets and pound them to even thickness using a meat mallet, which helps them cook evenly. Season both sides of the cutlets generously with sea salt and black pepper to enhance their flavor.

Create a breading station with three shallow bowls: in the first, mix 1 cup all-purpose flour with 1 teaspoon paprika; in the second, whisk 2 eggs with a pinch of salt; in the third, combine 1 cup panko breadcrumbs with the remaining 1/4 cup Parmesan, 1 teaspoon dried parsley, 1 teaspoon oregano, and 1 teaspoon garlic powder.

Dredge each seasoned chicken cutlet in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip back into the bowl. Finally, coat the cutlet in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.

Heat 1/2 inch of oil in a large skillet over medium heat until shimmering, about 350°F. Carefully add the breaded chicken cutlets to the skillet, frying them for about 4-5 minutes on each side or until golden brown and cooked through.

Slice 2 French baguettes into 5-inch portions and hollow out a bit of the bread if desired. Spread a generous layer of the remaining Caesar dressing inside each baguette.

Layer each baguette with a crispy chicken cutlet, then top with the tossed romaine mixture and an extra sprinkle of freshly grated Parmesan for added flavor and richness.

Close the sandwiches and serve them warm.