In a medium bowl, combine the full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and a pinch of sea salt. Stir well until the mixture is smooth and creamy.

Set aside some dressing to use later with the salad, about 4-5 tablespoons.

In another bowl, mix the chopped romaine hearts with the reserved Caesar dressing. Toss well to coat the lettuce evenly, then cover and refrigerate both the salad and the remaining dressing for later use.

Lay the chicken cutlets on a cutting board. If they are uneven in thickness, use a meat mallet or a rolling pin to flatten them to an even thickness.

Season both sides of the chicken cutlets with sea salt and ground black pepper.

Prepare three shallow plates for breading.

In the first plate, combine the all-purpose flour, salt, and smoked paprika.

In the second plate, whisk together the eggs and additional salt until smooth.

In the third plate, combine the panko crumbs, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and freshly grated Parmesan cheese.

Heat oil in a frying pan over medium heat.

Take one chicken cutlet and dredge it in the flour mixture, shaking off any excess flour. Next, dip it into the egg mixture, ensuring it is fully coated. Then press the cutlet firmly into the breadcrumb mixture until it is well covered.

Repeat this process for all of the chicken cutlets.

Once the oil is hot, carefully place the breaded chicken directly into the hot oil. Fry the chicken for about 4-5 minutes on one side until it turns golden brown. Flip the cutlet and continue to cook for another 4-5 minutes until crispy and fully cooked through.

Remove the chicken from the pan and place it on a wire rack to drain any excess oil.

It is best to fry the chicken in batches so the pan is not overcrowded.

Slice the French baguettes into 12 cm (5-inch) segments and cut each segment open lengthwise.

Spread a generous layer of the reserved Caesar dressing on the inside of each baguette.

Place one crispy chicken cutlet on top, followed by a generous amount of the Caesar salad.

Finally, sprinkle with additional grated Parmesan cheese. Close the baguette halves to complete the sandwiches.

Serve the Crispy Chicken Caesar Sandwiches while warm, and enjoy them with crispy fries or your favorite side dish!