Slice the chicken breasts into thinner cutlets, about ½ inch thick, and season with garlic powder, salt, and pepper.

Create a dredging station by whisking the egg with milk in one bowl and placing breadcrumbs and panko in another.

Dip each cutlet in the egg mixture, then coat with breadcrumbs.

Heat vegetable oil in a skillet over medium-high heat and fry the chicken for about 4-5 minutes on each side until golden brown.

Combine softened butter, minced garlic, and parsley to create garlic butter, then spread on both cut sides of the bread.

Bake the garlic bread in a preheated oven at 400°F for 5-7 minutes until golden.

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

Assemble the sandwiches by layering romaine lettuce on the garlic butter side of the bread, drizzle with dressing, add fried chicken, and top with the other half.