In a mixing bowl, whisk together full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan cheese, minced garlic, black pepper, and sea salt until creamy and smooth. Set aside a portion of the dressing to mix with the romaine hearts later.

Using a meat mallet or rolling pin, flatten each chicken cutlet to an even thickness of about 1/2 inch. Season both sides generously with sea salt and black pepper.

Prepare three shallow plates for the breading process. In the first plate, combine all-purpose flour, salt, and smoked paprika. Whisk eggs in the second plate. In the third plate, mix panko crumbs, regular breadcrumbs, dried parsley, oregano, garlic powder, and additional Parmesan cheese.

Pour enough oil into a large frying pan to cover the bottom, about 1/4 inch deep, and heat over medium heat until it reaches 350-360°F (175-180°C).

Take one chicken cutlet and dredge it in the flour mixture, shake off excess flour, dip it into the whisked eggs, then coat it in the breadcrumb mixture, pressing gently to adhere. Repeat for all cutlets.

Carefully place the breaded chicken cutlets into the hot oil. Fry each cutlet for about 4-5 minutes per side, or until they are golden brown and crispy. Transfer to a wire rack to drain excess oil.

Cut each French baguette open lengthwise. Spread a generous layer of reserved Caesar dressing on both sides. Place a crispy chicken cutlet inside each baguette, topped with dressed romaine hearts. Finish with an extra sprinkle of Parmesan cheese, then close the sandwich and serve immediately.