In a mixing bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, salt, and black pepper. Whisk these ingredients together until smooth and creamy.

Chop the romaine hearts into bite-sized pieces and place them in a large salad bowl. Drizzle a portion of your prepared Caesar dressing over the romaine and toss gently until the leaves are well coated.

Take your chicken cutlets and pound them to an even thickness of about half an inch. Season both sides generously with salt and black pepper.

Create a breading station by placing flour in one shallow dish, beaten eggs in another, and a mixture of panko breadcrumbs combined with spices and extra Parmesan cheese in a third dish. Dredge each seasoned chicken cutlet first in flour, shaking off the excess, then dip into the beaten eggs, and finally coat it thoroughly with the breadcrumb mixture.

Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken cutlets to the skillet and fry them for about 4-5 minutes per side, or until they are golden brown and cooked through.

Slice your baguette down the middle without cutting all the way through. Spread a generous layer of the homemade Caesar dressing inside. Then, layer each baguette with a crispy chicken cutlet, followed by a handful of the tossed romaine salad.

Slice the assembled Crispy Chicken Caesar Sandwich in half for easy handling, and serve immediately while the chicken is still warm and crispy.