Prepare the chicken

• Slice the chicken breasts into thin cutlets and pound them evenly thin.
• Season the chicken with salt and pepper.

Set up the breading

• Place the flour in one bowl, the beaten eggs in a second and the breadcrumbs mixed with the grated parmesan in a third.
• Coat each cutlet in flour, then egg, then the parmesan breadcrumbs, pressing so it adheres.

Fry the cutlets

• Heat the vegetable oil in a frying pan over medium-high heat.
• Fry the breaded chicken in batches until golden and cooked through, about 3 to 4 minutes per side.
• Drain on paper towels.

Melt the cheese

• Arrange the fried cutlets on a baking tray and spoon the vodka sauce over each one.
• Top generously with the shredded mozzarella.
• Bake or broil until the cheese is melted and bubbling.

Toast the rolls

• Mix the softened butter with the grated garlic.
• Spread on the cut sides of the rolls and toast until golden.

Assemble the sandwiches

• Toss the shredded romaine with the caesar dressing.
• Place a vodka parm cutlet on each roll bottom, top with the caesar salad and close with the roll top.
• Serve immediately.