1-First, preheat your oven to 350°F and mix the garlic butter. Combine 2 heads of roasted garlic, 1 tablespoon finely chopped parsley, 8 tablespoons softened unsalted butter, 1/8 cup grated fresh parmesan, and salt and pepper to taste; set it aside. Slice and slightly hollow out the 4 sub rolls, spread the garlic butter inside, and add extra fresh grated parmesan. Bake the rolls open side up on a baking sheet for 10-15 minutes until golden and toasted; broil for 2-3 minutes if you want extra crispiness.

2-Next, roast the garlic by preheating the oven to 425°F. Cut the 2 heads of garlic horizontally, place them cut side down on foil, drizzle with olive oil, and season with salt and pepper. Roast for 30-45 minutes until golden brown. While that’s happening, set up your breading station with flour, a mixture of Caesar dressing and 2 tablespoons water, and breadcrumbs or panko crumbs.

3-Now, bread the 1 lb chicken tenderloins: dip them in flour, then the dressing mixture, and finally the breadcrumbs. Heat avocado oil in a pan over medium heat and test it by sprinkling breadcrumbs if they sizzle, it’s ready. Fry the chicken until golden brown on each side, then drain on a paper towel.

4-Toss the 2 hearts of chopped romaine lettuce with Caesar dressing, lemon juice, and fresh grated parmesan if desired. Finally, assemble the sandwiches by filling the toasted sub rolls with the fried cutlets, the lettuce salad, and extra fresh grated parmesan. The total time is about 35 minutes, with 10 minutes prep and 25 minutes cooking, making it perfect for weeknights.