In a medium bowl, combine ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, the juice of 1 lemon, ¼ cup grated Parmesan, 1 minced garlic clove, and a pinch of black pepper and salt. Whisk until the mixture is smooth and creamy. Reserve about ⅓ of the dressing for later to spread on the baguette.

Using a meat mallet, gently pound each chicken cutlet to an even thickness of about ½ inch. Season both sides with salt and pepper.

Set up three shallow dishes: one with 1 cup flour, another with 2 beaten eggs, and the third with a mixture of 1 cup panko breadcrumbs, ½ cup regular breadcrumbs, ¼ cup grated Parmesan, and a pinch of salt.

In a large skillet, heat about ½ inch of vegetable oil over medium heat. Dredge each cutlet in flour, dip it in the egg wash, and coat it in the breadcrumb mixture. Fry for 4-5 minutes per side until golden brown.

Slice the French baguette open lengthwise. Spread the reserved dressing on both sides. Layer the crispy chicken cutlet on the bottom half, followed by dressed romaine lettuce. Close the sandwich and serve.