Setup breading station using (3) shallow bowls. In bowl 1, add the flour. In bowl 2, add and whisk together the eggs and water. In bowl 3, add and mix together the breadcrumbs and remaining seasonings (1 teaspoon garlic powder, 1 tablespoon onion powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, and 1/2 teaspoon salt).

Working with one piece of chicken at a time, first coat both sides of the chicken in the flour and then in the egg mixture. Repeat this process once more before adding the chicken into the bowl with breadcrumbs to thoroughly coat both sides. Transfer breaded chicken to a plate or baking sheet and repeat breading process with the remaining chicken. Set aside.

Make the hot honey sauce. In a small pot or saucepan under medium heat, melt the butter. Add in the hot sauce, honey, paprika and cayenne pepper. Whisk to combine and simmer the sauce for 1 to 2 minutes or just until it starts to thicken slightly. Remove from heat and set aside.

Fry the chicken cutlets. Heat up about 1 to 1 1/2 cups of oil in a large frying pan over medium heat. In batches of 1 to 2 cutlets, fry the chicken for 2 to 3 minutes per side or until fully cooked through. Fully cooked chicken should register 165F on a kitchen thermometer. Transfer fried chicken cutlets to a cooling rack.

Make Caesar salad. Into a medium mixing bowl, add the chopped romaine lettuce, parmesan cheese and enough Caesar dressing to coat but not dredge the lettuce in dressing. Give mixture a good mix to combine. Set aside. (For the dressing, start off with about 2 tablespoons and add more as needed 1 tablespoon at a time).

Place the cooling rack with the fried chicken cutlets over a baking sheet. Use a pastry brush to coat both sides of the chicken cutlets.

On a clean work surface, place down the bottom half of one of the toasted hoagie rolls. Spread over some Caesar dressing, about 1 to 2 tablespoons, then top with one of the hot honey chicken cutlets. Add a portion of the Caesar salad over the chicken and top with freshly grated parmesan cheese. Drizzle over some additional Caesar dressing before adding the top of the hoagie roll. Repeat with remaining ingredients for a total of (4) sandwiches.

In a small mixing bowl, add the melted butter and fresh parsley. Lightly season with salt and mix to combine. Use a pastry brush to coat the top of the sandwiches with the butter mixture. Grate over some fresh parmesan cheese over the sandwiches to garnish (optional) and serve. Enjoy!