Slice the chicken breasts into 4-6 thin cutlets. Pat them dry with paper towels to ensure crispiness during frying.

In a medium bowl, whisk together the egg and a splash of milk. Dip each chicken cutlet into the mixture, allowing excess to drip off, then coat them with the breadcrumb mix. Refrigerate for about 20 minutes.

Heat vegetable oil in a frying pan over medium-high heat until it reaches 350°F. Fry the breaded chicken cutlets for about 5 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

In a separate bowl, mix melted salted butter, mayonnaise, minced garlic, parsley, and grated Parmesan cheese for the garlic butter spread. Spread it onto the halved hoagies or baguettes and place on a baking sheet.

Preheat your oven to 450°F. Toast the garlic buttered hoagies for 3-4 minutes until golden and crispy. Watch closely to prevent burning.

In another bowl, whisk together mayo, sour cream, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth. Adjust seasoning to taste.

Assemble the sandwiches by placing a crispy chicken cutlet on the toasted garlic butter bread, layer fresh romaine lettuce, drizzle with Caesar dressing, and close with the other half of the hoagie or baguette. Serve immediately.