In a medium bowl, whisk together full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, fresh lemon juice, minced garlic, salt, and pepper until smooth. Chill the dressing while preparing other ingredients.

Take chicken breasts or thighs, place between plastic wrap, and pound to even thickness of about ½ inch. Season with salt and pepper.

Gather three shallow dishes: one with seasoned flour, one with whisked eggs, and one with panko and regular breadcrumbs.

Dredge each chicken cutlet in flour, dip into egg mixture, and then press into breadcrumb mixture to coat.

Heat vegetable oil in a skillet over medium heat, add breaded chicken cutlets, and fry for 4-5 minutes per side until golden brown. Drain excess oil on a wire rack.

Slice baguettes lengthwise, spread chilled Caesar dressing inside, layer with crispy chicken, add romaine hearts, and sprinkle parmesan cheese before closing.