Step 1: Slice the Chicken
On a cutting board, slice the two chicken breasts horizontally to create 4–6 thin cutlets.

Step 2: Bread the Cutlets
In a small bowl, whisk the egg mixture with the garlic powder, salt, and pepper. In a second bowl, combine the breadcrumbs and Panko. Bread the cutlets by dipping them first in the egg mixture, allowing excess to drip off, and then pressing them firmly into the breadcrumb mixture to coat thoroughly.

Step 3: Fry the Chicken
Pour vegetable oil into a shallow pan (about 1-inch deep) and heat it over medium-high heat. Carefully fry the breaded cutlets until they are golden brown and crispy (about 5 minutes total). Once cooked, set them aside on a paper towel-lined pan or cooling rack to drain excess oil.

Step 4: Make Garlic Butter
In a small bowl, combine the slightly melted salted butter, mayonnaise, minced garlic, chopped fresh parsley, and finely grated Parmesan.

Step 5: Toast Hoagies
Split the hoagies or baguette in half lengthwise. Generously spread the prepared garlic butter mixture on the inside of each half. Place the bread in a 450°F oven or under a broiler to toast for about 3–4 minutes until golden and fragrant.

Step 6: Prepare the Dressing
Whisk all the ingredients for the Caesar dressing (mayo, sour cream or yogurt, Parmesan, lemon juice, Dijon, anchovy paste, Worcestershire, grated garlic, salt, and pepper) together in a bowl or jar until smooth.

Step 7: Dress Romaine
In a large salad bowl, toss 3–4 tablespoons of the prepared dressing with the chopped or shredded romaine lettuce. Use just enough dressing to lightly coat the lettuce without making it soggy.

Step 8: Layer and Serve
When ready to serve, build the sandwich by layering the crispy chicken cutlets on the bottom half of the toasted bread. Top the chicken with the dressed Caesar salad and, for an extra flourish, add a little extra grating of Parmesan cheese. Close the sandwich and enjoy immediately!