In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Add minced garlic, black pepper, and sea salt to taste. Set aside.

Chop romaine hearts and toss with dressing, ensuring even coating. Refrigerate salad and remaining dressing separately.

Pound chicken cutlets to even thickness. Season with sea salt and black pepper on both sides.

Set up a breading station with flour and smoked paprika in one plate, beaten eggs in the second, and panko and breadcrumbs mixed with herbs in the final plate.

Heat oil in a frying pan. Dredge each chicken cutlet in flour, dip in egg, then coat in breadcrumb mixture. Fry until golden brown, about 4-5 minutes per side. Drain on a wire rack.

Slice baguettes, spread dressing on both sides, layer with chicken and tossed romaine, and sprinkle with Parmesan. Serve immediately.