Make the chicken cutlets. On a cutting board or flat surface, slice the chicken cutlets in half or third horizontally to make 4-6 thin cutlets. In a small bowl whisk an egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs. Bread your chicken by dipping it into the eggs then breadcrumbs, and fry in a shallow pan in 1-inch deep oil over medium-high heat until golden brown and crispy (about 5 minutes), set aside on a paper towel-lined pan.

In a small bowl, combine all the ingredients for the garlic butter. Split your bread in half lengthwise, Spread the garlic butter on each half from inside. Place in a 450ºF oven or under a broiler to toast (about 3-4 minutes).

Whisk all the ingredients for the dressing in a bowl or mason jar. In a large salad bowl, toss 3-4 tablespoons of the dressing with the chopped romaine.

When ready to serve, build the sandwich by layering chicken cutlets, salad, and extra grating of parmesan cheese on the bread. Enjoy immediately!