Start by slicing the chicken breasts into thin cutlets to ensure quick cooking. In a bowl, whisk together one egg and a splash of milk, then season with garlic powder, salt, and pepper. Dip each chicken cutlet into the egg mixture, followed by the combined breadcrumbs and panko for a crispy coating.

Heat vegetable oil in a skillet over medium-high heat, ensuring the oil reaches 350°F before frying. Carefully add the breaded chicken cutlets to the hot oil, frying for about 5 minutes on each side until they turn golden brown and crispy. Once cooked, transfer the chicken to a towel-lined plate to absorb excess oil.

In a small bowl, mix melted salted butter with fresh minced garlic and chopped parsley, creating a delicious garlic butter spread. Cut the hoagies or baguette in half and generously spread the garlic butter inside each piece. Toast the bread under the broiler for about 3-4 minutes, until golden and fragrant.

In a mixing bowl or jar, combine mayonnaise, sour cream, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and additional seasonings to create your Caesar dressing. Whisk until smooth and well blended, tasting to adjust for seasoning.

Layer the crispy fried chicken on the toasted garlic-buttered bread, followed by a generous portion of tossed romaine lettuce coated in Caesar dressing. Sprinkle freshly grated Parmesan cheese on top.

Serve immediately while the chicken is hot and crispy!