In a medium bowl, blend together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper and sea salt until smooth and creamy. Reserve some dressing for salad use.

Pound the chicken cutlets to about 1/2 inch thick for even cooking. Season both sides generously with salt and pepper.

Prepare three shallow bowls for breading: first, mix flour with salt and smoked paprika; second, whisk eggs seasoned with salt; third, combine panko breadcrumbs, regular breadcrumbs, parsley, oregano, garlic powder, black pepper, salt, and grated Parmesan.

Dredge each chicken cutlet in seasoned flour, dip it in the egg wash, and then coat it with the breadcrumb mixture.

Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Once shimmering, add the breaded chicken cutlets and fry for 4-5 minutes on each side until golden brown. Drain on a wire rack.

Slice the French baguette in half lengthwise, spread reserved dressing on the bottom half, add a chicken cutlet, top with romaine lettuce, and sprinkle extra Parmesan before closing the sandwich. Serve immediately.