1. Start by slicing the chicken breasts in half lengthwise to create thin cutlets.

2. Next, whisk together the egg and a splash of milk in one bowl. In another bowl, combine the breadcrumbs, Panko, garlic powder, salt, and pepper.

3. Dip each chicken cutlet into the egg mixture, coating it thoroughly. Then, transfer the chicken to the breadcrumb mixture, ensuring an even coating.

4. Heat vegetable oil in a skillet over medium heat. Fry the chicken cutlets until they turn golden brown and are cooked through, typically about 4-5 minutes per side. Drain them on paper towels once done.

5. In a small bowl, mix the slightly melted butter, mayo, minced garlic, chopped parsley, and Parmesan to create the garlic butter mixture.

6. For the Caesar dressing, whisk together the mayo, sour cream, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a separate bowl until smooth.

7. Toss the chopped romaine lettuce with the prepared Caesar dressing until thoroughly coated.

8. If desired, slice the hoagies or baguettes and spread garlic butter inside. Lightly toast them on a skillet or in the oven for added texture.

9. Finally, assemble the sandwiches by layering crispy chicken cutlets and the Caesar salad mixture onto the toasted hoagies or baguettes. Serve immediately and savor each delightful bite!