In a medium bowl, combine 1/2 cup full-fat mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, the juice of 1 lemon, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, and a pinch of black pepper and sea salt. Whisk until smooth and creamy, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.

While the dressing chills, wash and chop 2 cups of romaine hearts. In a large mixing bowl, toss the chopped romaine with 4-5 tablespoons of the chilled Caesar dressing until evenly coated. Set aside to allow the romaine to absorb the dressing, keeping it crisp and flavorful.

Take about 1 pound of chicken cutlets and place them between two pieces of plastic wrap. Use a meat mallet to pound the chicken to an even thickness of about 1/2 inch. Season both sides generously with sea salt and black pepper, allowing the chicken to reach room temperature.

Prepare a breading station by setting out three shallow bowls. In the first, combine 1 cup of all-purpose flour with a pinch of paprika. In the second bowl, whisk together 2 large eggs until well-blended. In the third bowl, mix 1 cup of panko breadcrumbs with 1/4 cup grated Parmesan cheese and any desired herbs.

Take each seasoned chicken cutlet, first dredging it in the flour mixture, then dipping in the beaten eggs, and finally coating in the seasoned panko breadcrumb mixture.

In a large skillet, heat about 1 cup of oil over medium heat until shimmering, approximately 350°F. Carefully add the breaded chicken cutlets to the oil, cooking them for 4-5 minutes per side until golden brown and cooked through. The chicken should register 165°F internally.

To assemble your Crispy Chicken Caesar Sandwich, slice a crusty French baguette in half lengthwise. Spread a generous layer of the remaining Caesar dressing on both sides. Layer the crispy chicken cutlet followed by a hearty portion of the Caesar salad mixture, finishing with a sprinkle of additional Parmesan cheese.