In a medium bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, and grated Parmesan cheese. Whisk until smooth and creamy. Taste and season with sea salt and black pepper as desired. Set aside a portion of the dressing for drizzling on the sandwich and refrigerate the rest for later use.

Take the chicken cutlets and place them between two sheets of plastic wrap. Gently pound them to even thickness, about 1/2 inch. Season both sides generously with sea salt and black pepper. Let the chicken rest while you set up your breading station.

Create a breading station by arranging three shallow dishes. In the first dish, combine all-purpose flour, salt, and smoked paprika. In the second dish, beat the eggs until mixed. In the third dish, blend panko crumbs, breadcrumbs, dried parsley, oregano, garlic powder, and additional salt and pepper.

Heat about 1/2 inch of oil in a large skillet over medium heat. Dredge each chicken cutlet in the flour mixture, dip into the egg wash, and coat in the breadcrumb mixture. Fry for 4-5 minutes per side, or until golden brown and cooked through. Drain on a wire rack.

Slice the French baguettes horizontally, spread a layer of reserved dressing inside each side, layer fried chicken, add dressed romaine hearts, sprinkle with grated Parmesan, and serve immediately.