In a medium bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and salt. Whisk the mixture until smooth and creamy, tasting to adjust seasoning as needed. Set aside a portion for layering in the sandwich.

Take the chicken cutlets and pound them gently with a meat mallet to achieve an even thickness, about ¾ inch. This ensures uniform cooking and tenderness. Season both sides generously with salt and pepper.

Create three separate dishes: one filled with seasoned flour, the second with whisked eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan, and any additional seasonings you desire.

Dredge each chicken cutlet in the flour, dip in the egg wash, and then coat generously with the panko breadcrumb mixture, pressing gently to ensure it adheres well.

In a large skillet, heat about 1/2 inch of oil over medium heat until shimmering. Carefully add the breaded chicken cutlets, frying them for 4–5 minutes on each side until golden brown and cooked through.

Transfer the cutlets to a wire rack to drain any excess oil. Slice the baguette in half lengthwise and spread a layer of the reserved Caesar dressing on both sides.

Layer the crispy chicken cutlets onto the bottom half of the baguette, followed by a handful of dressed romaine lettuce. Sprinkle additional Parmesan cheese. Close the sandwich and press down gently.