Make Remoulade Sauce and put aside in the fridge to cool
Toast bread in the oven.
Rinse the defrosted chicken and pat dry.
Take three separate bowls: one has the beaten eggs, one has the flour combined with 1 teaspoon Cajun seasoning, and one has the Panko bread crumbs. Cover the chicken breasts in flour, then egg, then bread crumbs.
Fry the chicken in a pan with Canola oil on medium high heat until cooked through and crispy. Cook on one side for 3-5 minutes, if golden brown, flip over.
Prepare your sandwich by spreading the remoulade in the bread, add in the chicken with cheese and arugula on top.