In a bowl, prepare the Caesar dressing by mixing the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt. Stir until smooth and creamy.

Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing, then refrigerate them separately for later.

Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them to make them even. Sprinkle both sides with salt and ground black pepper.

Set up a breading station with three shallow plates. In the first plate, mix the flour, salt, and smoked paprika. In the second plate, whisk the eggs with salt until combined. In the third plate, combine panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.

Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shaking off any excess. Next, dip it into the eggs mixture, and finally press it firmly into the breadcrumb mix. Repeat for all cutlets.

Once the oil is hot (test by dropping in a few breadcrumbs—they should sizzle), carefully place the chicken into the pan. Fry until golden brown on one side (about 4-5 minutes), then flip and cook the other side until crispy and fully cooked. Remove from the pan and place on a wire rack to drain excess oil. Fry in batches to avoid crowding.

Slice the baguettes into 12 cm (5") portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, add a generous amount of the Caesar salad, and sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.