Start by slicing your boneless skinless chicken breasts into 4-6 thin cutlets, seasoning with salt, pepper, and garlic powder.

In a shallow dish, whisk together an egg with a splash of milk. Dip each cutlet into the egg wash, then coat with breadcrumbs.

Heat vegetable oil in a frying pan over medium-high heat. Carefully add breaded chicken cutlets, frying for about 5 minutes on each side until golden brown.

Drain excess oil on a plate lined with paper towels.

Combine melted butter, mayo, minced garlic, and chopped parsley in a mixing bowl until well combined.

Preheat your oven to 450°F. Spread garlic butter on the inside of the hoagies or baguette and toast in the oven for 3-4 minutes.

Whisk together mayo, sour cream or yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and minced garlic until well blended.

Layer crispy chicken cutlets onto toasted garlic butter bread, top with Caesar salad, and sprinkle with extra Parmesan.