In a mixing bowl, blend together full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and freshly squeezed lemon juice until creamy.

Add in grated Parmesan, minced garlic, freshly ground black pepper, and a pinch of sea salt. Stir until well combined, reserving a generous portion for later assembly.

Take the reserved dressing and toss it with chopped romaine hearts in a separate bowl.

Place the dressed romaine in the refrigerator to chill while you prepare the chicken.

Lay out your chicken cutlets on a cutting board and cover with plastic wrap.

Using a meat mallet, pound them to an even thickness. Season both sides with salt and freshly ground black pepper.

Prepare three plates for the breading process: one with all-purpose flour mixed with smoked paprika, another with whisked eggs, and the last with a blend of panko breadcrumbs, regular breadcrumbs, dried parsley, oregano, garlic powder, and a sprinkle of Parmesan.

Heat oil in a large skillet over medium-high heat until shimmering.

Dredge each seasoned chicken cutlet in the flour mixture, dip in the egg, and coat with the breadcrumb mix.

Fry the cutlets for about 4-5 minutes per side or until golden brown. Transfer to a wire rack to drain.

Slice the French baguette in half, then spread the reserved dressing on both sides.

Layer the crispy fried chicken cutlets inside the baguette and top generously with the chilled Caesar salad.