Slice each chicken breast in half horizontally to create 4 thin cutlets. Pound them to an even 1/4-inch thickness and season both sides with half the salt and all the pepper. Place a wire rack over a baking sheet in a 200°F oven.

Set up three bowls: flour in the first, beaten eggs in the second, and a mix of panko, Parmesan, garlic powder, smoked paprika, and remaining salt in the third. Dredge each cutlet in flour, then egg, then press into the panko mixture. Rest on a plate for 5 minutes.

Heat oil in a large skillet over medium-high. Fry cutlets in batches, 3 to 4 minutes per side, until deep golden and 165°F. Move fried cutlets to the rack in the oven.

Combine mayonnaise, minced garlic, and lemon juice. Toast the rolls, spread garlic mayo on both sides, and layer lettuce, tomato, a cutlet, and pickles. Serve right away.