Season the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, and smoked paprika. Season both chicken cutlets generously on both sides. Don't be shy — this is where the flavor lives.
Bread the chicken (double-dip method): (WATCH VIDEO BELOW) Set up your dredging station: one bowl with flour, one with beaten eggs, one with Italian breadcrumbs. Dip each cutlet in flour → egg → breadcrumbs → egg again → breadcrumbs again. Yes, double-dip! That second pass gives you an extra-crunchy coating that holds up to all the toppings.
Shallow fry until golden brown and crispy!
Heat neutral oil in a shallow pan to 350–375°F (175–190°C). You want about ½ inch of oil in the pan. Fry the chicken for 3–4 minutes per side until deeply golden brown and crispy. Transfer to a wire rack — not paper towels — so the bottom stays crunchy. Let it rest for 1–2 minutes.
Toast the bread: Butter both sides of your bread lightly and toast in a pan over medium heat until golden and crisp. The butter-toasted bread makes such a difference — don't skip it.
Warm the mozzarella and pepperoni: In a small pan over low heat, lay your mozzarella slices down and arrange pepperoni on top. Cover with a lid for 30–60 seconds until the cheese is melted and the pepperoni is warmed through and slightly crispy at the edges. You can also microwave for 15–20 seconds if you're in a rush.
Build your pizza sandwich: (WATCH VIDEO BELOW) Spread spicy mayo on both toasted slices of bread. Layer on: crispy chicken cutlet, warm mozzarella with pepperoni, (place it directly on the hot chicken so it melts even more), arugula, sweet balsamic glaze & a generous shower of freshly grated Parmigiano-Reggiano!
Top with the second slice, press down gently, slice in half, and serve immediately!
