In a mixing bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan, minced garlic, black pepper, and sea salt. Whisk until smooth. Reserve some for the sandwich and chill the rest.

Season chicken cutlets with salt and black pepper. Pound between plastic wrap to an even thickness.

Set up a breading station with three plates: one for the flour mixture, one for whisked eggs, and one for the breadcrumb mixture.

Dredge each cutlet in flour, dip into eggs, then coat with breadcrumbs.

Heat oil in a skillet over medium-high heat. Fry breaded cutlets for 4-5 minutes on each side until golden brown and cooked through. Drain on a wire rack.

Slice the baguette, spread reserved dressing, add a chicken cutlet, top with romaine salad and more Parmesan. Close and slice in half to serve.