Here's What You'll Need
chicken cutlets, flour, salt, black pepper, eggs, panko, parmigiano reggiano, basil, grapeseed oil, focaccia, pesto, baby arugula, roasted red peppers, provolone cheese
In a small bowl, combine flour with salt and black pepper. Whisk eggs in a medium bowl. Combine panko, Parmesan, basil, and salt in a separate dish.
Dredge the cutlets on all sides with flour, then move the chicken to the eggs, coat on all sides. Then transfer to the panko mixture and coat evenly.
Heat oil in a large skillet. When oil is hot, transfer chicken and cook for 3-4 minutes per side. Move chicken to a wire rack to cool while you finish cooking.
Cut focaccia in half crosswise. Spread an even layer of pesto on both sides, then layer arugula, chicken cutlet, roasted red peppers and provolone cheese. Place the top on, then brush both sides with olive oil or melted butter.
Heat a grill pan. When hot, add panini, press down with weight. Cook for 4 minutes, then flip and cook 4 minutes. Transfer panini to cutting board, cut diagonally and serve.