In a mixing bowl, combine ½ cup mayonnaise, ½ cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, and the juice from 1 lemon. Stir in ¼ cup freshly grated Parmesan cheese and season with salt and black pepper. Whisk until the mixture is smooth and creamy.

Take a handful of chopped romaine hearts and drizzle a portion of your freshly made Caesar dressing over them. Toss until the lettuce is well-coated, then set the bowl in the refrigerator to chill.

Season the chicken cutlets with salt and pepper. Set up a breading station with shallow bowls: one with 1 cup all-purpose flour, another with 2 beaten eggs, and the last with 1 cup panko breadcrumbs mixed with your preferred spices.

Heat oil (about ½ inch deep) in a frying pan over medium heat to 350°F (175°C). Dredge each seasoned chicken cutlet in flour, shake off excess, dip it into the egg, and then coat it with the breadcrumb mixture.

Carefully place the breaded chicken cutlets into the hot oil, frying for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Slice the French baguettes open and spread a generous layer of the remaining Caesar dressing inside. Place a piece of crispy chicken cutlet on the bottom half, followed by the chilled romaine salad. Sprinkle additional Parmesan cheese on top before closing the sandwich.

Cut the assembled sandwiches in half and serve immediately to enjoy the delightful contrast of textures.