In a medium bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Add grated Parmesan, minced garlic, and season with black pepper and salt. Stir until smooth and creamy.

Set aside to enhance flavors as you prepare the other components.

Toss chopped romaine lettuce in a separate bowl with a portion of the Caesar dressing. Ensure each piece is coated evenly.

Cover and refrigerate for about 10 minutes to maintain crispness.

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

Let rest while setting up the breading station.

Set out three shallow plates with all-purpose flour in the first, whisked eggs in the second, and panko crumbs mixed with breadcrumbs in the third.

Heat vegetable oil in a large skillet to 175-180°C (350-360°F). Dredge each cutlet in flour, dip in eggs, and coat with breadcrumb mixture.

Fry for 4-5 minutes on each side until golden brown and crispy.

Slice French baguette in half lengthwise and spread Caesar dressing on each side.

Layer crispy chicken cutlet on the bottom, followed by romaine salad. Close sandwich and serve immediately.