In a mixing bowl, combine mayonnaise, Greek yogurt, lemon juice, minced garlic, anchovy paste, and grated Parmesan cheese. Whisk until smooth; adjust salt and pepper to taste.

Pound chicken cutlets to even thickness, season with salt and pepper.

Set up a breading station with flour, beaten eggs, and panko crumbs.

Bread the chicken by dredging in flour, dipping in egg wash, and coating in panko crumbs.

Heat oil in a frying pan over medium heat. Fry chicken cutlets for 4-5 minutes on each side until golden and cooked through.

Slice the baguette, spread dressing inside, layer with chicken cutlets, romaine hearts, and sprinkle with extra Parmesan.