Slice the chicken breasts horizontally into 4-6 thin pieces.

Whisk together the egg and milk with garlic powder, salt, and pepper.

Dip each chicken piece into the mixture and coat thoroughly in breadcrumbs.

Heat vegetable oil in a shallow pan over medium-high heat.

Fry chicken cutlets for about 5 minutes on each side until golden brown.

Drain excess oil on a paper towel-lined plate.

Mix together melted butter, mayonnaise, minced garlic, parsley, and grated Parmesan for garlic butter.

Toast split hoagies with garlic butter in a 450°F oven for 3-4 minutes.

Whisk together mayonnaise, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and grated garlic for Caesar dressing.

Layer a crispy chicken cutlet on the toasted bread, add romaine lettuce, drizzle with Caesar dressing, and sprinkle Parmesan.