Instructions

• In a medium bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan, minced garlic, black pepper, and a pinch of sea salt. Whisk everything together until it’s smooth and creamy. Taste and adjust seasonings if needed. Set aside.
• Place chicken cutlets on a cutting board. If uneven, cover with plastic wrap and gently pound thicker parts with a meat mallet or rolling pin until even. Season both sides generously with sea salt and black pepper.
• Set up a breading assembly line with three shallow dishes. In the first, mix all-purpose flour, ½ tsp salt, and smoked paprika. In the second, whisk two eggs with ¼ tsp salt. In the third, combine panko crumbs, regular breadcrumbs, dried parsley, pepper, salt, oregano, garlic powder, and ¼ cup grated Parmesan.
• Pour enough oil into a large skillet to cover the bottom by about half an inch and heat over medium heat. Dredge one chicken cutlet at a time in the flour mixture (shake off excess), then dip into the egg wash (let extra drip off), and finally press firmly into the panko mixture until completely coated.
• Carefully place breaded chicken into the hot oil, frying in batches of two or three to avoid overcrowding. Cook for about 4-5 minutes per side, until deep golden brown, crispy, and cooked through. Transfer to a wire rack to drain.
• Slice baguette into generous, sandwich-sized portions (about 5-6 inches long) and cut open lengthwise. Slather Caesar dressing on both cut sides of the bread. Place a warm, crispy chicken cutlet on the bottom half, top with a handful of chopped romaine lettuce, and finish with an extra sprinkle of grated Parmesan. Place the top of the baguette on and press down gently.