Slice boneless, skinless chicken breasts into thin cutlets. Whisk together eggs, milk, garlic powder, salt, and pepper in a shallow bowl. Coat chicken in the egg mixture, then breadcrumbs and Panko.

Heat vegetable oil in a large skillet over medium-high heat. Fry each breaded chicken cutlet for about 5 minutes on each side until golden brown. Drain on paper towels.

Melt salted butter in a small bowl and mix in minced garlic. Spread mixture inside the split hoagie or baguette.

Preheat oven to 450°F and broil the buttered bread halves until golden brown, about 3-4 minutes.

Whisk together mayonnaise, sour cream, Parmesan, lemon juice, Dijon mustard, anchovy paste, and garlic for dressing. Season with salt and pepper.

Layer toasted bread with crispy chicken cutlets, top with romaine and Caesar dressing, and sprinkle with additional Parmesan.