In a medium bowl, whisk together ½ cup of mayonnaise, ¼ cup of Greek yogurt, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and juice from 1 lemon until smooth. Stir in ¼ cup of Parmesan cheese, 1 minced garlic clove, and season with black pepper and sea salt to taste. Reserve some dressing for later.

Pound chicken cutlets between two sheets of plastic wrap to about ½ inch thick. Season with salt and black pepper.

Create a breading station with flour mixed with smoked paprika in one dish, whisked eggs in another, and panko crumbs mixed with breadcrumbs and seasonings in a third.

Dredge each cutlet first in the flour mixture, then in the eggs, and finally in the breadcrumb mixture, pressing to ensure a good coating.

Heat ½ inch of vegetable oil in a large frying pan until it reaches 175-180°C (350-360°F). Fry chicken cutlets for 4-5 minutes on each side until golden brown and crispy.

Slice baguettes in half lengthwise, spread reserved dressing inside, layer with crispy chicken cutlet and romaine hearts, drizzle with more dressing if desired, and close the sandwich.