In a medium bowl, combine all dressing ingredients: mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Whisk until smooth and creamy. Reserve some dressing and refrigerate.

Pound the chicken pieces to an even thickness of about half an inch and season both sides with salt and black pepper.

Set up three shallow plates: flour with spices in the first, whisked eggs in the second, and the panko-breadcrumb mixture in the third.

Dredge each chicken cutlet in the flour, dip in the egg, and coat with the breadcrumb mixture, ensuring an even coating.

Heat oil in a skillet over medium-high heat. Fry the chicken cutlets for 4-5 minutes per side until golden brown and cooked through, then drain on a wire rack.

Slice open the French baguettes, spread the Caesar dressing on both sides, and fill with a crispy chicken cutlet and dressed romaine hearts. Serve immediately.