In a mixing bowl, whisk together ½ cup full-fat mayonnaise, ¼ cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, and the juice of half a fresh lemon. Add in ¼ cup grated Parmesan cheese, 2 minced garlic cloves, and salt and black pepper to taste. Mix until smooth and creamy, then set aside a small portion of the dressing to spread on the baguette later.

Take 2 cups of chopped romaine hearts and place them in a bowl. Add the remaining dressing and gently toss until the lettuce is evenly coated. Cover the bowl and refrigerate for about 15 minutes.

Take 2 chicken cutlets and pound them to an even thickness of about ½ inch using a meat mallet. Season both sides generously with salt and black pepper.

Gather three shallow dishes and place ½ cup all-purpose flour in the first, whisk together 2 eggs in the second, and in the third, combine 1 cup panko crumbs with any additional seasonings.

Dredge each chicken cutlet in the flour, then dip into the egg mixture, and press into the panko crumbs. Ensure an even covering.

Heat ½ inch of oil in a heavy frying pan over medium-high heat. Fry the breaded chicken cutlets for 4-5 minutes on each side until golden brown and cooked through. Check that internal temperature reaches 165°F.

Slice a French baguette in half and spread a layer of the reserved Caesar dressing on both sides. Add crispy chicken cutlets and the dressed romaine mixture.

Sprinkle additional Parmesan cheese on top, close the sandwich, and serve immediately.