Begin by slicing chicken breasts into thin cutlets, about 1/2 inch thick. To season, sprinkle salt, pepper, and garlic powder evenly on both sides.

In a shallow bowl, whisk together egg and milk. Dip each cutlet into the egg mixture, ensuring it's fully coated, then coat with breadcrumbs, pressing gently to adhere.

In a large skillet, heat vegetable oil to 350°F over medium-high heat. Carefully add the breaded chicken cutlets to the hot oil, frying them for about 5 minutes per side until golden brown and crispy.

Once cooked, transfer them to a paper towel-lined plate to drain excess oil.

While the chicken is frying, prepare the garlic butter. In a small bowl, combine melted salted butter, minced garlic, and parsley until well-mixed.

Split the hoagies or baguette lengthwise and spread a generous layer of the garlic butter mixture on the cut sides.

Preheat your oven to 450°F. Place the garlic buttered bread on a baking sheet and toast it in the oven for 3-4 minutes, or until the edges are golden and crisp.

In a mixing bowl, whisk together mayo, sour cream, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, and Worcestershire sauce. Season with salt and pepper to taste.

Layer the crispy chicken cutlets generously on the bottom half of the toasted bread. Top with chopped romaine lettuce and drizzle the freshly made Caesar dressing over it.

If desired, sprinkle additional Parmesan cheese on top.

Gently place the top half of the bread over the layered ingredients to form your sandwich.

Cut it in half for easy handling, and serve your Chicken Caesar Sandwiches while hot.