In a medium bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, grated Parmesan, black pepper, and a pinch of sea salt. Whisk until smooth. Set aside a portion for dressing the romaine lettuce later.

Pound chicken cutlets to 1/2 inch thick and season with salt and black pepper.

Set up three plates for breading: one with seasoned flour, one with whisked eggs, and one with a blend of panko and regular breadcrumbs mixed with herbs and spices.

Dredge chicken in flour, dip in egg, then coat with the breadcrumb mixture.

Heat oil in a large frying pan until it reaches 350-360°F. Fry chicken cutlets for 4-5 minutes on each side until golden brown and crispy. Drain on a wire rack.

Slice the baguettes or ciabatta, spread reserved Caesar dressing on the insides, layer with chicken, chopped romaine, and extra Parmesan. Top with the other half of the bread.