In a mixing bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan cheese, minced garlic, black pepper, and sea salt. Whisk until smooth. Set aside a portion to toss with romaine later, and refrigerate both the dressing and romaine.

Take your chicken cutlets and pound them for even thickness. Season both sides with sea salt and black pepper, letting them sit for about 10 minutes.

Set up a breading station with three shallow dishes: flour mixed with smoked paprika, beaten eggs, and a mixture of panko and regular breadcrumbs seasoned with dried parsley, oregano, and garlic powder. Dip each cutlet into the flour, then the egg wash, and finally coat in breadcrumbs.

In a skillet, heat oil over medium heat until 175–180°C. Fry the breaded chicken for about 4-5 minutes on each side until golden brown. Check for an internal temp of 74°C (165°F). Drain on wire rack.

Slice the baguette in half lengthwise. Spread the reserved dressing on both sides, layer the fried chicken on the bottom, add crispy romaine tossed in dressing, and garnish with extra Parmesan before closing with the top half of the baguette.