Slice the chicken breasts into thin cutlets. In a bowl, whisk together the egg and milk with garlic powder, salt, and pepper. In another bowl, combine breadcrumbs.

Dip each chicken cutlet into the egg mixture, allowing excess to drip off, then coat with breadcrumbs.

Heat the vegetable oil in a skillet over medium-high heat until it reaches about 350°F.

Carefully add the breaded chicken to the hot oil and fry for about 5 minutes on each side until golden brown and crispy.

Remove the chicken and place it on a paper towel-lined plate to absorb excess oil.

Mix softened butter with minced garlic for the garlic butter spread. Slice the hoagies open and spread garlic butter on the inner sides.

Toast hoagies in a preheated oven at 450°F for about 3-4 minutes.

Combine mayo, parsley, Parmesan, sour cream, lemon juice, Dijon mustard, anchovy paste, and Worcestershire sauce in a bowl. Whisk until smooth.

Layer the crispy chicken cutlets on the toasted hoagies, top with lettuce tossed in dressing, sprinkle additional Parmesan, and close the sandwich.

Serve immediately for the best experience.