Combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, garlic, black pepper, and sea salt in a bowl and whisk until smooth to prepare the Caesar dressing.

Coat the chopped romaine with a few spoonfuls of Caesar dressing, then refrigerate until needed for sandwich assembly.

Season the chicken cutlets with salt and black pepper.

Set up three shallow bowls: one with flour, salt, and smoked paprika; one with beaten eggs and salt; and one with panko breadcrumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.

Dip each chicken cutlet into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure each piece is evenly coated.

Heat oil in a skillet over medium heat and cook the breaded chicken cutlets for 4-5 minutes per side until crisp and golden, with the chicken reaching 165°F (74°C) internally.

Place the fried chicken on a wire rack and allow it to rest briefly to help keep the coating crisp.

Cut the baguettes lengthwise and spread the inside with Caesar dressing.

Add the crispy chicken, dressed romaine lettuce, and extra Parmesan cheese to each baguette.

Serve the sandwiches immediately while the chicken is hot and the breading remains crisp.