1. Season the chicken cutlets generously with salt and pepper. If uneven, pound them to approximately ½ inch thickness.
2. Set up a breading station: In a shallow dish, combine flour, smoked paprika, salt, and pepper. In another shallow dish, whisk the eggs. In a third shallow dish, place the panko crumbs.
3. Dredge each chicken cutlet first in the flour mixture, ensuring it’s fully coated. Shake off excess. Then dip into the whisked eggs, letting excess drip off. Finally, coat thoroughly with panko crumbs, pressing gently to adhere.
4. Heat about ½ inch of oil in a large skillet over medium-high heat until shimmering (around 350°F or 175°C).
5. Carefully place the breaded chicken cutlets into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning. Remove from skillet and drain on paper towels.
6. While the chicken is frying, prepare the Caesar dressing. In a medium bowl, whisk together mayonnaise, Greek yogurt, grated Parmesan cheese, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
7. In another bowl, toss the chopped romaine lettuce with about half of the Caesar dressing. You want the lettuce lightly coated, not soggy.
8. Slice the baguette sections lengthwise, being careful not to cut all the way through, creating a pocket. Lightly toast the inside of the baguettes if desired.
9. Assemble the sandwiches: Spread a little extra Caesar dressing on the inside of the baguette. Place a crispy chicken cutlet inside each baguette. Top generously with the dressed romaine lettuce.
10. Serve immediately.