Stir together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, ¼ cup Parmesan, garlic, ¼ teaspoon black pepper, and a pinch of sea salt until smooth. Set aside a few tablespoons for the sandwiches and refrigerate both portions.

Combine the chopped romaine with the remaining Caesar dressing. Cover and refrigerate until ready to assemble.

If necessary, gently pound the chicken cutlets to create an even thickness, then season both sides with sea salt and black pepper.

Prepare three shallow bowls. Place the flour, ½ teaspoon salt, and smoked paprika in the first. Whisk the eggs with ¼ teaspoon salt in the second. In the third, mix the panko, breadcrumbs, dried parsley, oregano, garlic powder, ½ teaspoon ground black pepper, ½ teaspoon sea salt, and ¼ cup Parmesan.

Warm oil in a skillet over medium heat. Dredge each chicken cutlet in the seasoned flour, coat it with the egg mixture, then firmly press it into the breadcrumb mixture.

Cook the breaded chicken in batches for about 4–5 minutes per side, adjusting for thickness, until golden brown and the internal temperature reaches 165°F / 74°C. Move the cooked cutlets to a wire rack to drain.

Cut the French baguettes into sandwich-sized portions and slice them open.

Spread the reserved Caesar dressing inside each baguette. Add one crispy chicken cutlet, top with the dressed romaine, and sprinkle with extra grated Parmesan cheese.

Close the sandwiches and serve immediately while the chicken remains crisp.