Begin by slicing the chicken breasts into thin cutlets for even cooking.

In a bowl, whisk together the egg, milk, garlic powder, salt, and pepper to create a flavorful coating.

Dip each cutlet into this mixture, allowing any excess to drip off, and then dredge in breadcrumbs until fully coated.

Heat vegetable oil in a shallow pan over medium heat until it reaches 350°F.

Carefully place the breaded chicken cutlets into the hot oil, frying for about 4-5 minutes on each side.

Transfer to a paper towel-lined plate to absorb excess oil.

In a small bowl, mix softened butter, minced garlic, and parsley for the garlic butter bread.

Split hoagie or baguette in half, spread garlic butter, and toast in a 450°F oven for about 3-4 minutes.

Whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, anchovy paste, and Worcestershire sauce until smooth.

Layer the crispy fried chicken cutlets, a portion of the dressed romaine lettuce, and Parmesan cheese between the toasted garlic butter bread.

Serve immediately for the best experience.