In a bowl, prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, garlic, black pepper, and sea salt until smooth.

Take 4–5 tablespoons of the dressing and toss it with chopped romaine lettuce. Refrigerate both the lettuce and remaining dressing separately.

Lay the chicken cutlets on a cutting board and pound them gently to even thickness if needed. Season with salt and black pepper.

Set up a breading station with three shallow plates. Combine flour, salt, and paprika in the first plate. Whisk eggs with salt in the second. Mix panko, breadcrumbs, parsley, black pepper, sea salt, oregano, garlic powder, and Parmesan in the third.

Coat each chicken cutlet first in the flour mixture, then dip in egg, and finally press into the breadcrumb mixture.

Heat oil in a frying pan over medium heat. When hot, fry the chicken for about 4–5 minutes per side until golden brown and fully cooked.

Transfer cooked chicken to a wire rack to drain excess oil. Fry in batches if necessary.

Slice baguettes into 5-inch portions and cut open lengthwise.

Spread Caesar dressing on the bread, add a crispy chicken cutlet, top with Caesar-dressed romaine, and sprinkle with Parmesan.

Close the sandwich and serve immediately.