Prepare the Dressing & Salad: In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt until it’s perfectly smooth and creamy. Scoop out about 4-5 tablespoons of this amazing dressing and toss it with your chopped romaine lettuce in another bowl. Cover both the salad and the remaining dressing separately and pop them in the fridge while you work on the chicken.

Prep the Chicken: Lay your chicken cutlets on a cutting board. If they’re a little thick or uneven, gently pound them with a meat mallet or rolling pin until they’re about ½-inch thick. This ensures even cooking and maximum crispiness. Season both sides generously with salt and ground black pepper.

Set Up Breading Station: Grab three shallow plates. On the first, combine your flour, ½ teaspoon salt, and smoked paprika. On the second, whisk the eggs with ¼ teaspoon salt until they’re well combined. On the third, mix together the panko, breadcrumbs, dried parsley, black pepper, ½ teaspoon sea salt, dried oregano, garlic powder, and ¼ cup grated Parmesan cheese. This is where the magic happens for that perfect crispy coating!

Bread the Chicken: Take one chicken cutlet at a time. First, dredge it in the flour mixture, making sure to shake off any excess. Next, dip it into the whisked egg mixture. Finally, firmly press it into the breadcrumb mix, ensuring it’s completely coated. Really press to get those crumbs to stick! Repeat for all your cutlets.

Fry the Chicken: Heat about 1 inch of oil in a large frying pan over medium heat. You’ll know it’s ready when you drop a few breadcrumbs in and they sizzle nicely. Carefully place 1-2 chicken cutlets in the hot oil, making sure not to overcrowd the pan (you might need to work in batches). Fry for about 4-5 minutes per side, or until they’re beautifully golden brown and crispy, and cooked through to an internal temperature of 165°F (74°C).

Drain Excess Oil: Once cooked, remove the chicken from the pan and place it on a wire rack to drain any excess oil. This helps keep them extra crispy!

Assemble the Sandwiches: Slice your baguettes into individual portions (about 5 inches long) and cut each one open lengthwise, but not all the way through – you want it to act like a hinge. Spread a generous layer of the reserved Caesar dressing on the inside of each baguette.

Finish & Serve: Place a crispy chicken cutlet on the bottom half of the baguette, then pile on a generous amount of your pre-dressed Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve them immediately with your favorite side.