In a mixing bowl, combine ½ cup full-fat mayonnaise, ¼ cup Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and the juice of 1 lemon. Add ¼ cup grated Parmesan cheese, 1 minced garlic clove, freshly ground black pepper, and a pinch of sea salt. Stir until smooth and creamy, reserving some for assembly.

Chop romaine hearts into bite-sized pieces and place in a bowl. Add a couple of tablespoons of the prepared Caesar dressing, tossing gently to coat evenly. Cover with plastic wrap and refrigerate.

Pound chicken cutlets to an even thickness and season both sides generously with salt and pepper.

Prepare three shallow plates for breading: in the first, mix 1 cup of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of smoked paprika; in the second, whisk 2 beaten eggs; in the third, combine 1 cup of panko crumbs, ½ cup of regular breadcrumbs, 1 teaspoon of dried herbs, and ¼ cup of grated Parmesan cheese.

Dredge each chicken cutlet in the flour mixture, dip into the beaten eggs, then press firmly into the breadcrumb mixture.

Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Once hot, add the breaded cutlets and fry for 4-5 minutes per side until golden brown. Transfer to a wire rack to drain excess oil.

Slice the baguettes in half and spread Caesar dressing on both sides. Place a crispy chicken cutlet in each half, top with dressed romaine, and sprinkle with extra Parmesan. Serve immediately.