Whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, 1/4 cup Parmesan cheese, minced garlic, black pepper, and salt in a medium bowl until smooth and creamy. Take 4 to 5 tablespoons of the dressing and toss with chopped romaine in a separate bowl. Cover both bowls and refrigerate.

Place chicken cutlets on a cutting board. If uneven thickness, gently pound with a meat mallet to about 1/2 inch thickness. Season both sides generously with salt and black pepper.

Set up breading station with three shallow plates. First plate: combine flour, 1/2 tsp salt, and smoked paprika. Second plate: whisk eggs with 1/4 tsp salt. Third plate: mix panko, breadcrumbs, parsley, black pepper, sea salt, oregano, garlic powder, and 1/4 cup Parmesan cheese.

Heat about 1/2 inch of oil (1 to 2 cups) in a large skillet over medium heat until it reaches 350 to 360°F. Test with a small piece of bread or wooden spoon handle, it should sizzle immediately.

Working with one cutlet at a time, dredge in flour mixture and shake off excess. Dip into egg mixture, letting excess drip off. Press firmly into breadcrumb mixture, coating both sides completely. Set aside and repeat with remaining cutlets.

Carefully place 2 to 3 breaded chicken cutlets into hot oil without overcrowding. Fry for 4 to 5 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain. Work in batches with remaining cutlets.

Slice baguettes into 5 equal portions (about 5 to 6 inches each) and cut lengthwise. Spread generous layer of Caesar dressing on both sides. Place one crispy chicken cutlet on bottom half, top with Caesar-dressed romaine, sprinkle with extra Parmesan, close sandwich, and serve immediately.