For the chicken cutlets:

• 2 chicken breasts
• 1 egg whisked with a splash of milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup breadcrumbs
• 1/2 cup Panko
• Vegetable oil for frying

For the garlic butter:

• 4 Tablespoons salted butter, slightly melted
• 2 Tablespoons mayo
• 2–3 cloves garlic, minced
• 2–3 Tablespoons chopped fresh parsley
• 1/4 cup finely grated Parmesan

For the Caesar dressing:

• 1/2 cup mayo
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup finely grated parmesan cheese
• 1 Tablespoon lemon juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, grated
• Salt & pepper, to taste

To assemble:

• 4 hoagies or baguette
• 3–4 cups romaine lettuce, chopped or shredded