Start by slicing the boneless, skinless chicken breasts horizontally into thin cutlets. Season the cutlets generously with garlic powder, salt, and pepper, coating them well. Then, dip each cutlet into an egg mixture, allowing any excess to drip off before coating thoroughly with breadcrumbs. In a large skillet, heat vegetable oil over medium heat, then fry the cutlets for about 5 minutes on each side until they are golden brown and crispy. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

While the chicken is frying, preheat your oven to 450°F (232°C). In a small bowl, combine melted salted butter, mayo, minced garlic, chopped parsley, and grated Parmesan to create a flavorful garlic butter mixture. Slice your hoagies or baguette in half and spread the garlic butter generously on the cut sides. Place the bread on a baking sheet and toast in the oven for about 3-4 minutes, or until golden brown and fragrant.

In a bowl or jar, whisk together mayo, sour cream, lemon juice, Dijon mustard, anchovy paste, minced garlic, salt, and pepper to create a creamy Caesar dressing. Blend the ingredients well until the mixture is smooth and well-combined, adjusting the seasoning to your taste.

Once you have your crispy chicken, toasted garlic butter bread, and creamy dressing ready, it’s time to assemble your Chicken Caesar Sandwiches. Start by layering the fried chicken cutlets onto the bottom half of the toasted bread. Toss the chopped romaine lettuce with the Caesar dressing, ensuring it’s evenly coated. Pile the dressed greens over the chicken, sprinkle with extra grated Parmesan, and finally place the top half of the bread over the filling.