In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, black pepper, and salt. Whisk until smooth. Reserve some dressing for drizzling later.

Pound the chicken cutlets to an even thickness of about half an inch. Season with salt and black pepper.

Prepare three shallow dishes: one with flour mixed with paprika, one with whisked eggs, and one with panko breadcrumbs mixed with parsley, garlic powder, and grated Parmesan cheese.

Dredge each chicken cutlet in the flour, dip in eggs, then coat in the panko mixture. Set aside on a wire rack.

Heat oil in a skillet over medium-high heat. Fry chicken cutlets for 4-5 minutes per side until golden brown. Drain on a wire rack.

Slice the baguette in half, spread dressing inside, add a chicken cutlet, top with dressed romaine, and sprinkle with Parmesan cheese.