In a mixing bowl, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, Worcestershire sauce, and freshly grated Parmesan cheese. Whisk until smooth, adjusting salt and pepper to taste.

Pound chicken cutlets to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

Create a breading station with flour, beaten eggs, and panko breadcrumbs.

Bread each chicken cutlet by dredging in flour, dipping in eggs, and coating in breadcrumb mixture.

Heat vegetable oil in a frying pan until 175–180°C (350–360°F). Fry chicken until golden brown, about 4-5 minutes per side.

Slice the French baguette open and spread the reserved dressing on both sides. Add chicken cutlets and top with dressed romaine hearts and grated Parmesan.