In a bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and freshly grated Parmesan cheese. Add minced garlic, black pepper, and a pinch of sea salt. Stir until the mixture is smooth and creamy. Take 4-5 tablespoons of this dressing to mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing, and refrigerate separately for later.

Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them with a meat mallet or rolling pin to make them even. Season both sides of each cutlet with salt and ground black pepper.

Set up three shallow plates. In the first plate, mix the flour, salt, and smoked paprika. In the second plate, whisk the eggs with a little salt until combined. In the third plate, combine panko crumbs, breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese.

Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, then firmly press it into the breadcrumb mix. Repeat this process for all the cutlets.

Once the oil is hot (you can test it by dropping in a few breadcrumbs—if they sizzle, it’s ready), carefully place the chicken into the pan. Fry until golden brown on one side, then flip it and cook the other side until crispy and fully cooked, around 4-5 minutes per side, depending on thickness. Remove the chicken and let it drain on a wire rack to get rid of excess oil. Fry in batches to avoid overcrowding the pan.

Slice the baguettes into 12 cm (5") portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing on the inside. Place a crispy chicken cutlet on top, followed by a generous amount of the Caesar salad. Finish with extra grated Parmesan, close the sandwiches, and serve immediately with fries if desired.