In a mixing bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan cheese, minced garlic, black pepper, and sea salt. Whisk until smooth and creamy. Reserve a little dressing for drizzling over the romaine later.

Pound chicken cutlets to an even thickness and season both sides with sea salt and black pepper. Let sit for a few minutes.

Set up three shallow bowls: one with seasoned flour, one with whisked eggs, and one with a mixture of panko breadcrumbs, regular breadcrumbs, and Parmesan cheese.

Dredge each seasoned chicken cutlet in flour, dip in egg, then coat with the breadcrumb mixture. Repeat for all cutlets.

Heat oil in a skillet over medium heat. Fry chicken cutlets until golden brown and crispy, about 4-5 minutes on each side. Transfer to a wire rack to drain excess oil.

Slice baguettes in half, spreading Caesar dressing on both sides. Layer with chicken cutlets and romaine, drizzle more dressing, and sprinkle additional Parmesan cheese before closing.

Serve the sandwiches immediately with crispy potato wedges or a light side salad.