Begin by slicing the boneless, skinless chicken breasts horizontally to create thin cutlets, about ½ inch thick.

In one bowl, whisk together an egg and a splash of milk. In another bowl, combine breadcrumbs and panko.

Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Carefully fry the chicken cutlets.

Mix softened butter, minced garlic, chopped parsley, and grated Parmesan cheese in a small bowl.

Preheat your oven for toasting. Place the buttered hoagies cut side up on a baking sheet and toast for 3-4 minutes.

In a bowl, whisk together mayo, sour cream, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and a pinch of salt.

Combine the freshly chopped romaine lettuce with the Caesar dressing in a large bowl.

Assemble your crispy Chicken Caesar Sandwiches with fried chicken, dressed romaine, and top with additional grated Parmesan cheese.

Slice each sandwich in half for easy handling, and serve them warm.