Pound chicken to ½‑inch thickness, season with salt, pepper, garlic powder, and paprika. Set up flour, beaten eggs, and panko. Dredge each cutlet in flour, then egg, then panko, pressing to coat.

Heat ⅓ cup oil over medium-high until shimmering. Cook cutlets 3 to 4 minutes per side until golden and 165°F inside. Drain on paper towels.

Wipe skillet, return to medium-low. Place cutlets in pan, top each with 2 ham slices and 2 cheese slices. Cover for 1 to 2 minutes until cheese melts.

Split rolls and toast cut-side down in the skillet or under a broiler for about 90 seconds until lightly golden.

Mix Dijon and mayo, spread on both halves of each roll. Add a cutlet, close the sandwich, and serve immediately.