In a medium bowl, whisk together full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, salt, and pepper until creamy and smooth.

Chop the romaine hearts into bite-sized pieces and toss them with your freshly made dressing. Cover the bowl and refrigerate for about 10-15 minutes.

Pound the chicken cutlets between plastic wrap to an even thickness and season both sides with salt and pepper.

Prepare a breading station with flour mixed with salt and paprika, whisked eggs, and a mixture of panko crumbs and herbs.

Dredge each seasoned cutlet in the flour, dip into the egg mixture, and finally coat with the panko mixture.

Heat oil in a skillet over medium heat and fry the breaded cutlets for 4-5 minutes per side until golden brown and crispy.

Slice the baguettes in half, spread dressing on the inside, layer with chicken cutlet, dressed romaine, and sprinkle with additional Parmesan.