Trim any fat from the chicken breasts, slice each breast horizontally to make two thin cutlets (or place between plastic wrap and pound to about 1/4 inch thick). Pat dry with paper towels.

Set up breading stations

Place the flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk the eggs with the milk until combined. In a third shallow bowl, mix the breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, and remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bread the cutlets

One at a time, dredge each cutlet in the seasoned flour, shaking off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture to coat both sides. Set coated cutlets on a wire rack for a few minutes to adhere.

Fry the cutlets

Heat a large skillet over medium-high heat and add the vegetable oil. When the oil shimmers (about 350°F / 175°C), add the breaded cutlets in a single layer (work in batches if needed). Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper-towel-lined plate or wire rack and keep warm.

For assembly & toppings

Prepare the arugula

In a small bowl, toss the arugula with the optional lemon juice and olive oil and a pinch of salt to lightly dress. This step is optional — you can use plain arugula if preferred.

Toast the bread

Spread softened butter on the cut sides of the ciabatta rolls. Heat a skillet or griddle over medium heat. Toast the cut sides of the rolls, buttered side down, until golden and crisp, about 1–2 minutes.

Assemble the paninis

Spread about 1/4 cup ricotta (approximately half of the ricotta amount) on the bottom half of each toasted roll (about 2 paninis). Place a hot crispy chicken cutlet on top of the ricotta. Layer 3 slices of soppressata over the chicken. Add a small handful (about 1 cup total split between sandwiches) of dressed arugula on top.

Finish with honey and serve

Drizzle about 1 teaspoon honey over each sandwich (reserve remaining honey for additional drizzling to taste). Sprinkle a light pinch of coarse sea salt over the finished sandwich. Close the sandwich with the top half of the roll and press gently. If you prefer a warm melt, return the assembled paninis to the skillet and press with a spatula for 1 minute per side to warm the soppressata and ricotta slightly. Serve immediately.