Prepare the Caesar Dressing: In a mixing bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, black pepper, and sea salt. Whisk until smooth and creamy, reserving a portion for spreading on baguettes. Combine the remaining dressing with chopped romaine lettuce and refrigerate.

Prepare Chicken: Evenly pound the chicken cutlets to ensure uniform thickness. Season both sides with sea salt and freshly ground black pepper.

Set Up Breading Station: Create a breading station with three shallow plates: one with flour and smoked paprika, the second with whisked eggs, and the third with panko breadcrumbs and Parmesan.

Bread Chicken: Dredge each seasoned cutlet in the flour mixture, dip it in the egg wash, then press into the breadcrumb mixture for a thorough coating.

Fry Chicken: In a skillet, heat oil to 175-180°C (350-360°F). Fry the breaded cutlets for 4-5 minutes on each side until golden brown. Drain on a wire rack.

Assemble Sandwiches: Slice the baguettes, spread Caesar dressing inside, place crispy chicken cutlets, top with dressed romaine, and serve immediately.