Chicken Caesar grinder sandwich

Use chicken cutlets pounded thin; season both sides with salt and pepper.

Skip the flour: whisk the eggs with a small splash of milk and grated parm so the coating adheres.

Mix plain breadcrumbs and panko with grated parm.

Preheat vegetable or other frying oil in a shallow Dutch oven or skillet; not olive oil, which burns and turns bitter.

Dip each cutlet in the egg, then press it into the crumbs; set aside on a plate until the oil is hot.

Lay the cutlets in away from you and deep fry 2 to 3 minutes per side until golden and crisp, turning the pan if one side runs hotter.

Drain on a wire rack so they do not steam and go soggy.

Hollow out the centres of the hoagie rolls slightly, brush with a little olive oil and bake in the preheated oven about 5 minutes.

For the dressing, combine black pepper, a little mayo, mustard, lemon juice, anchovy paste, grated garlic, Worcestershire and red wine vinegar; whisk in olive oil, then grated parmigiano.

Rub the hot rolls with a clove of garlic.

Assemble: dressed romaine and one and a half cutlets per roll, squeezed in.