Start by seasoning the chicken cutlets with salt and pepper. Dip each piece into a beaten egg, then coat generously with panko breadcrumbs, pressing to adhere. Set aside and let them rest for a few minutes while you heat the oil.

In a large skillet, heat a couple of tablespoons of oil over medium heat. Once the oil shimmers, carefully add the chicken cutlets. Fry for about 4-5 minutes on each side, or until they're golden brown and the chicken reaches an internal temperature of 165°F. Remove them from the skillet and let them drain on paper towels.

In a blender or food processor, combine the sundried tomatoes with a splash of olive oil and pulse until smooth. The spread should have a creamy consistency that easily spreads across the bread. Set it aside.

Slice the focaccia bread horizontally and lay the bottom half on a clean surface. Layer the crispy chicken cutlets on top, generously spread the sundried tomato mixture, and then add slices of spicy cheddar cheese.

If desired, toast or grill the sandwich on a skillet over medium heat for about 2-3 minutes on each side, until the cheese melts and the bread is beautifully golden. Serve immediately for the best experience.