In a mixing bowl, combine creamy mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Grate in Parmesan cheese and minced garlic, then season with salt and pepper. Mix until smooth.

Evenly flatten chicken cutlets to about ½ inch thick and season with salt and black pepper.

Create a breading station with flour mixed with salt, whisked eggs, and a mixture of panko breadcrumbs and regular breadcrumbs.

Heat oil in a frying pan over medium-high heat. Dredge each chicken cutlet in flour, dip into egg, and coat with breadcrumbs. Fry until golden brown.

Slice the French baguette in half, spread the reserved Caesar dressing, and layer with crispy chicken and dressed romaine.