In a medium bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, and salt and pepper to taste. Whisk until smooth and creamy.

Set aside a portion of the dressing for later to dress the salad.

Chop romaine lettuce and combine it in a large bowl with half of the prepared Caesar dressing. Toss to coat.

Cover the bowl and refrigerate for at least 15 minutes.

Pound chicken cutlets to ¾ inch thickness. Season with salt and pepper.

Create a breading station with three shallow dishes: one with flour, one with whisked eggs, and one with panko and additional breadcrumbs.

Dip each chicken cutlet in flour, then egg wash, and finally coat with the breadcrumb mixture.

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

Slice the baguette and spread the remaining Caesar dressing on both sides. Layer with crispy chicken and chilled romaine salad. Sprinkle with Parmesan and serve.