Make the Caesar dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, salt, and pepper. Stir in 1/4 cup parmesan. Take 4-5 tablespoons and toss with chopped romaine. Refrigerate both separately.
Prep the chicken: Pat chicken cutlets dry and season both sides with salt and pepper. Pound to even thickness if needed.
Set up dredging station: In first plate, mix flour, smoked paprika, and salt. In second plate, whisk eggs with salt. In third plate, combine panko, breadcrumbs, parsley, oregano, garlic powder, black pepper, and remaining parmesan.
Bread the chicken: Dredge each cutlet in flour mixture, shaking off excess. Dip into egg, then press firmly into breadcrumb mixture so coating sticks well.
Fry the chicken: Heat oil in large skillet over medium heat to 350 degrees. Test with breadcrumbs, they should sizzle. Fry cutlets in batches 4-5 minutes per side until golden and internal temperature reaches 165 degrees. Drain on wire rack.
Assemble sandwiches: Slice baguettes into 5-inch portions and cut open lengthwise. Toast lightly if desired. Spread Caesar dressing on bottom half, add crispy chicken cutlet, top with dressed romaine and extra parmesan. Serve immediately.
