In a medium bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Add Parmesan cheese, minced garlic, black pepper, and sea salt. Whisk until smooth and creamy.

Pound chicken cutlets to an even thickness of about 1/2 inch. Season both sides with sea salt and black pepper.

Set up three bowls: one with flour and smoked paprika, one with whisked eggs, and one with panko breadcrumbs, Parmesan, parsley, oregano, and garlic powder.

Dredge each chicken cutlet in the flour mixture, dip into the egg, then coat in the breadcrumb mixture.

Heat vegetable oil in a skillet over medium-high heat. Fry chicken cutlets for 4-5 minutes on each side until golden brown.

Slice baguettes in half lengthwise, spread reserved dressing on both sides, add a chicken cutlet, top with dressed romaine, and sprinkle with extra Parmesan.