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. Stir until smooth and creamy.

Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing and refrigerate.

Lay the chicken cutlets on a cutting board. If they are uneven, gently pound them to make them even. Sprinkle both sides with salt and black pepper.

Set up a breading station with three shallow plates: First plate, mix flour, salt, and smoked paprika. Second plate, whisk eggs with additional salt until well combined. Third plate, combine panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.

Heat oil in a frying pan over medium heat. Dredge one chicken cutlet in the flour mixture, shake off excess. Next, dip it into the egg mixture, then press it into the breadcrumb mixture. Repeat for all cutlets.

Once the oil is hot (drop in a few breadcrumbs — if they sizzle, it’s ready), carefully place the chicken in the pan. Fry until golden brown, about 4-5 minutes per side. Remove and place on a wire rack.

Slice the baguettes into 12 cm (5”) portions and cut each open lengthwise. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, followed by a generous helping of the Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.