Start by slicing the chicken breasts into 4-6 thin cutlets. Season them with garlic powder, salt, and pepper. In a separate bowl, beat an egg and dip each cutlet into the egg mixture, then coat thoroughly with breadcrumbs. Heat vegetable oil in a skillet over medium-high heat (around 350°F). Fry the chicken cutlets for about 5 minutes or until golden brown, then transfer them to paper towels to drain excess oil.

While the chicken is frying, prepare the garlic butter by mixing melted butter, mayonnaise, minced garlic, and chopped parsley in a small bowl. Split the hoagies or baguettes open and generously spread the garlic butter mixture on the inner sides. Preheat your oven to 450°F and toast the buttered bread for 3-4 minutes or until golden and crispy, keeping a close eye to avoid burning.

In a bowl or a mason jar, combine the ingredients for the Caesar dressing: mayonnaise, sour cream or Greek yogurt, grated Parmesan cheese, lemon juice, Dijon mustard, anchovy paste (if using), Worcestershire sauce, and grated garlic. Whisk everything together until you achieve a creamy, smooth dressing. Adjust the seasoning to taste.

Once the chicken cutlets are crispy and the garlic butter bread is toasted, layer the chicken cutlets on one side of the toasted bread, followed by a generous handful of chopped romaine lettuce, drizzled with the prepared Caesar dressing. Sprinkle extra grated Parmesan on top for that delicious salty bite before closing the sandwich. Serve immediately.