In a mixing bowl, combine mayonnaise, Greek yogurt, mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and salt. Whisk until smooth and creamy. Reserve a portion for later use.

Take the chicken cutlets, place between plastic wrap, and pound to an even thickness of about ½-inch. Season with salt and black pepper.

Prepare a breading station with three plates: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko crumbs mixed with herbs and spices.

Dredge each pounded chicken cutlet in flour, then dip into eggs, and finally coat with panko crumbs, pressing gently to adhere.

Heat ½ inch of vegetable oil in a skillet over medium heat. Fry the breaded chicken cutlets for 4-5 minutes on each side until golden and crispy.

Slice the baguette and spread reserved Caesar dressing inside both halves. Add a crispy chicken cutlet and a handful of dressed romaine. Top with extra Parmesan and close the sandwich. Serve immediately.