Begin by slicing the chicken breasts horizontally to create 4-6 thin cutlets. In a bowl, whisk together the egg, milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs. Dip each chicken cutlet in the egg mixture first, then coat in breadcrumbs. Heat vegetable oil in a skillet over medium-high heat and fry the cutlets for about 5 minutes, flipping until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.

While the chicken is cooling, prepare the garlic butter toast. In a small bowl, mix melted butter with minced garlic, parsley, and Parmesan cheese. Cut the hoagie rolls lengthwise and spread the garlic butter mixture generously on the insides. Preheat your oven or broiler to toast the bread, placing the rolls cut-side up and toasting for 3-4 minutes until they turn golden brown.

While the garlic toast is toasting, mix your Caesar dressing. In a bowl or mason jar, combine mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper. Whisk or shake until well blended and creamy.

Once the garlic toast is ready and the chicken cutlets have cooled slightly, it’s time to assemble your sandwiches. Toss chopped romaine lettuce with the prepared Caesar dressing until evenly coated. Lay the toasted hoagie rolls on a clean surface and start by placing the crispy chicken cutlets on each roll. Top with the dressed romaine and sprinkle additional Parmesan cheese. Serve immediately.