Place the chicken between sheets of plastic wrap and pound until evenly thin.
Season the chicken with Cajun seasoning (see my recipes).
Mix the plain and panko breadcrumbs together.

Dredge the chicken in flour, then dip in the beaten egg, and coat with the breadcrumb mixture.
Fry the chicken cutlets until golden brown and cooked through.
Spread blue cheese dressing on the inside of both halves of each ciabatta roll (see my recipes).
Layer baby spinach and a fried chicken cutlet on the bottom half of each roll.
Serve with oven-baked Cajun-spiced potatoes (see my recipes).