In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice.

Stir in the Parmesan cheese, minced garlic, and season with black pepper and sea salt to taste. Reserve a portion of this dressing for the lettuce and refrigerate the rest while you prepare the sandwich.

Generously season the chicken cutlets with salt and pepper. Pound the cutlets to about ½ inch thick using a meat mallet for even cooking.

Create a breading station by placing the flour in one shallow dish, whisking the eggs in a second dish, and pouring the panko crumbs into a third dish.

Heat the oil in a large frying pan over medium heat until it reaches about 175–180°C (350–360°F).

Carefully dredge each seasoned chicken cutlet through the flour, dip it into the egg mixture, and then press into the panko crumbs for maximum crunch.

Gently place the breaded chicken cutlets into the hot oil and fry each side for about 4-5 minutes or until golden-brown and cooked through.

Slice the baguettes in half and spread the reserved Caesar dressing on both sides. Place a crispy chicken cutlet on the bottom half, top with the dressed romaine lettuce, and add more Parmesan on top.

Serve your Chicken Caesar Sandwiches hot, cut in half for easy handling, paired with crispy fries or a fresh Caesar salad.