Slice the chicken breasts horizontally to create thin cutlets. Whisk together the egg and milk with garlic powder, salt, and pepper. Dip each cutlet into the egg mixture, then dredge in breadcrumbs. Heat vegetable oil in a skillet and fry the chicken for about 5 minutes on each side until golden and crispy.

Mix together the slightly melted butter, minced garlic, chopped parsley, and grated Parmesan cheese to create the garlic butter. Cut the hoagies or baguette in half and toast in the oven at 450°F for 3-4 minutes.

Whip up the Caesar dressing by combining mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and grated garlic. Whisk until the mixture is smooth and creamy.

In a large bowl, toss the chopped romaine lettuce with Caesar dressing until it's evenly coated.

Assemble the sandwiches by layering the fried chicken cutlets on the toasted garlic butter bread and topping with the Caesar salad. Serve immediately.