Pesto Chicken Cutlet Sandwich

1. Cut the chicken breasts horizontally really thin into cutlets. Each chicken breast should give you 4 cutlets. 
2. In a bowl crack 3 eggs, add the Dijon mustard, 1/4 teaspoon of salt, pepper and whisk. 
3. In another bowl combine the breadcrumbs, Parmesan cheese, onion powder, garlic powder, black pepper and mix. 
4. Bread each piece of chicken by dipping the chicken into the egg mixture first, then into the breadcrumbs. Press the chicken down into the breadcrumbs to ensure it is really well coated.
5. In a large skillet over medium high heat, add oil, When the oil begins to shimmer, add the breaded chicken pieces, two at a time so the pan is not overcrowded.
6. Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through (165° internal temp). Remove cooked chicken cutlets and set on paper towels or on a wire rack to drain.
7. Start assembling the sandwich, slice the bread in half lengthways, spread both pieces with pesto as much as you want, top with mozzarella cheese and broil for a couple of minutes until the cheese is slightly melted. 
8. Next add the arugula as much as you want, the chicken cutlets and roasted red peppers. Close the sandwich, cut and enjoy!