Begin by slicing your chicken breasts into 4-6 thin cutlets and season with garlic powder, salt, and pepper. Set up a breading station with egg and milk, and breadcrumbs mixed with panko.

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Dip each cutlet in the egg mixture, coat with breadcrumbs, and fry for about 5 minutes on each side until golden brown and crispy.

Combine softened butter, minced garlic, chopped parsley, and grated Parmesan in a bowl to make garlic butter. Set this mixture aside.

Preheat your oven to 450°F. Cut the hoagies or baguette in half and spread the garlic butter on the cut sides. Toast for about 3-4 minutes until golden and crisp.

Whisk together mayonnaise, sour cream, lemon juice, mustard, anchovy paste, and Parmesan in a bowl. Fold in chopped romaine lettuce until coated.

Layer the fried chicken cutlets on one half of the toasted bread, spoon over the Caesar salad, and sprinkle with Parmesan. Top with the other half of the bread.