In a mixing bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Cover the bowl and refrigerate for at least 30 minutes.

Chop the romaine hearts into bite-sized pieces and transfer them to a large bowl. Drizzle approximately 4-5 tablespoons of the Caesar dressing over the romaine, tossing to coat evenly and set aside in the refrigerator.

Pound the chicken cutlets between plastic wrap to an even thickness, about ½ inch, then season both sides with sea salt and black pepper.

Prepare a breading station with three bowls: mix flour, salt, and smoked paprika in the first; whisk eggs and salt in the second; and combine panko crumbs, regular breadcrumbs, parsley, black pepper, sea salt, oregano, garlic powder, and Parmesan in the third.

Coat each chicken cutlet in the flour mixture, dip in the egg mixture, then roll in the breadcrumb mixture, ensuring a good coating. Repeat with all cutlets.

Heat neutral oil in a skillet over medium heat until shimmering. Fry the chicken cutlets for 4-5 minutes on each side until golden brown and crispy. Transfer to a wire rack to drain excess oil.

Slice the French baguette in half lengthwise. Spread a layer of the Caesar dressing on both sides, add the crispy chicken cutlet, spoon on the dressed romaine, and finish with more grated Parmesan. Serve immediately.