Slice the chicken breasts into 4-6 thin cutlets and pat them dry with paper towels.

In a shallow bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper.

In a separate bowl, mix breadcrumbs and Panko. Dip each cutlet into the egg wash and coat thoroughly with breadcrumb mixture.

Heat vegetable oil in a deep skillet to 350°F (175°C). Fry coated chicken cutlets for about 5 minutes on each side.

Mix softened butter with minced garlic and spread it on halved hoagies or baguettes. Toast under the broiler for 3-4 minutes.

Combine mayonnaise, sour cream or Greek yogurt, parsley, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, and optional anchovy paste.

Toss the chopped romaine with 3-4 tablespoons of the creamy dressing.

Assemble by placing chicken cutlets on toasted garlic bread, adding dressed romaine, and sprinkling with additional Parmesan cheese.