In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan. Add minced garlic, salt, and pepper to taste. Whisk everything until smooth, then cover and refrigerate for at least 30 minutes.

While the dressing chills, chop romaine hearts into bite-sized pieces. Toss with a portion of the chilled dressing and chill for an additional 15 minutes.

Pound chicken cutlets to an even thickness, season with salt and pepper.

Create a dredging station with flour mixed with paprika, whisked eggs, and breadcrumb mixture.

Coat each cutlet in flour, dip in egg, then press into breadcrumb mixture. Set aside.

Heat oil in a skillet over medium-high heat. Fry each cutlet for about 4-5 minutes per side until golden brown and cooked through.

Slice the baguette and spread Caesar dressing on both sides. Layer a crispy chicken cutlet, dressed romaine, and extra Parmesan cheese. Close the sandwich.

Serve warm, pairing with crispy fries or a green salad.