1. Prepare the Chicken Cutlets:

• Start by slicing the chicken breasts in half horizontally, so you have two thinner pieces of chicken.

• Set up a breading station: In one bowl, place the flour. In another bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.

• Dredge each piece of chicken in flour, then dip into the beaten egg, and finally coat with the panko mixture, pressing gently to adhere the breadcrumbs.

• Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside on paper towels to drain excess oil.

2. Make the Kale Caesar Salad:

• In a large bowl, massage the chopped kale with a bit of lemon juice and a pinch of salt to soften the leaves.

• Add Caesar dressing and toss to coat the kale evenly.

• Sprinkle with grated Parmesan cheese and season with pepper to taste. Set aside.

3. Assemble the Sandwich:

• Toast the bread slices to your desired level of crispiness.

• Place one chicken cutlet on the bottom slice of each piece of bread.

• Top with a generous portion of the kale Caesar salad.

• Optionally, sprinkle with additional Parmesan cheese.

• Place the top slice of bread to complete the sandwich.

4. Serve:

• Slice the sandwich in half and serve immediately while the chicken cutlet is warm and crispy.