In a medium bowl, whisk together the full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and Parmesan cheese until smooth and creamy. Add minced garlic, black pepper, and sea salt to taste. Cover and refrigerate for at least 30 minutes.

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

Create a breading station with three shallow plates for flour mixture, beaten eggs, and breadcrumbs mixed with dried herbs.

Dredge each chicken cutlet in flour, then dip in eggs, and finally coat with the breadcrumb mixture.

Heat oil in a skillet over medium-high heat. Fry the breaded chicken cutlets for about 4-5 minutes on each side until golden brown and crispy. Drain on a wire rack.

Slice the French baguette, spread Caesar dressing on both sides, add a chicken cutlet, top with romaine hearts, sprinkle more Parmesan, and close the sandwich.