Start by slicing the boneless skinless chicken breasts horizontally to create cutlets, then pound them to an even thickness of about 1/4 inch using a meat mallet.

Create a breading station by arranging three shallow dishes: one with all-purpose flour seasoned with salt and pepper, one with whisked eggs mixed with whole milk, and the final one with Italian-style breadcrumbs combined with grated Parmesan, garlic powder, and lemon zest.

Start with one chicken cutlet, dipping it first into the flour, then into the egg mixture, and finally coating it in the breadcrumb mix.

In a large skillet, heat about 1/4 inch of olive oil over medium-high heat. Fry the breaded cutlets for about 3-4 minutes on each side until they are crispy and golden brown.

While the chicken cooks, prepare the creamy pesto mayo by combining mayonnaise, basil pesto, lemon juice, and minced garlic in a mixing bowl.

Toss the fresh arugula with a drizzle of olive oil and balsamic vinegar in a separate bowl.

Toast the sandwich rolls until golden, spread pesto mayo on both halves, layer with chicken, tomato, arugula, and shaved Parmesan if desired.