Begin by slicing your boneless, skinless chicken breasts into thin cutlets, about ½ inch thick, to ensure even cooking. Preheat frying oil in a heavy skillet over medium-high heat until it shimmers, roughly 350°F.

In a shallow bowl, whisk together egg, garlic powder, salt, and pepper. Dip each chicken cutlet into the egg mixture, then coat in breadcrumbs. Fry for about 4-5 minutes per side until golden brown.

While the chicken is frying, melt butter in a small saucepan over low heat. Stir in minced garlic and parsley. Once melted, set aside.

Slice your hoagies or baguette in half. Spread garlic butter on the cut sides and toast in a preheated oven at 450°F for 3-4 minutes until golden.

In a mixing bowl, whisk mayonnaise, sour cream, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper to taste.

To assemble, place a toasted half of the garlic-buttered bread, add a crispy chicken cutlet, a handful of romaine lettuce, and drizzle with Caesar dressing. Top with the other half, slice, and serve.