In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Add grated Parmesan cheese, minced garlic, black pepper, and salt. Mix until smooth and creamy.

Chop romaine lettuce and place it in a large bowl. Pour 4-5 tablespoons of prepared dressing over the lettuce and toss to coat. Reserve the remaining dressing.

Place chicken cutlets between plastic wrap and pound to an even thickness. Season with salt and pepper.

Set up three shallow dishes: combine flour, salt, and smoked paprika in the first; whisk eggs in the second; mix panko breadcrumbs, regular breadcrumbs, Parmesan, and spices in the third.

Dredge each chicken cutlet in the flour mixture, dip in eggs, then coat in breadcrumbs. Repeat for all cutlets.

Heat oil in a skillet over medium-high heat and fry chicken for 4-5 minutes per side until golden brown. Place on a wire rack to drain excess oil.

Slice baguette in half, spread reserved dressing, layer with chicken cutlets, Caesar-dressed romaine, and extra Parmesan. Close and slice in half.