Prepare the Caesar dressing by whisking together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt in a bowl. Refrigerate until ready to use. Season chicken cutlets with sea salt and ground black pepper. In a shallow dish, mix the flour, salt, and smoked paprika. In another bowl, beat eggs with salt. In a third shallow dish, combine panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese. Dredge each chicken cutlet in the flour mixture, tapping off excess. Dip the floured chicken into the egg mixture. Coat the chicken thoroughly with the breadcrumb mixture. Heat oil in a large skillet over medium heat. Fry each chicken cutlet until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels. Slice French baguettes lengthwise and lightly toast them if desired. Spread a generous amount of Caesar dressing on both sides of the bread. Layer chopped romaine on the bottom half of the baguette. Place crispy chicken cutlets on top of the romaine. Add freshly grated Parmesan cheese over the chicken. Close the sandwich with the top half of the baguette. Slice the sandwich into servings and serve immediately.