In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, and season with salt and pepper to taste. Set aside some dressing for later.

Chop the romaine lettuce and mix it with 1/4 cup of the dressing. Toss until evenly coated and refrigerate.

Season chicken cutlets with salt and pepper. Pound uneven pieces for uniform thickness.

Set up the breading station: prepare bowls for flour, whisked eggs, and panko crumbs with spices.

Dredge each chicken cutlet in flour, then dip in the egg, and coat with panko crumbs. Repeat for all cutlets.

Heat oil in a frying pan over medium heat. Fry the chicken for 4-5 minutes on each side until golden brown. Drain on paper towels.

Slice the baguettes in half, spread the reserved Caesar dressing, layer with chicken cutlets, and top with dressed romaine salad. Press to hold.

Cut sandwiches in half and serve immediately while warm with fries or a salad.