Prepare Chicken: Sprinkle pink salt, black pepper crushed, and chicken powder on both sides of chicken fillets, rub evenly & prick with fork & set aside.
Prepare Breadcrumbs: In a bowl, add breadcrumbs and mixed herbs & mix well.
Whisk Eggs: In another bowl, add eggs, pink salt, and black pepper powder & whisk well.
Coat Chicken: Dip chicken fillet into whisked eggs & coat with breadcrumbs, then again dip in whisked eggs & coat with breadcrumbs.
Fry Chicken: In a wok, heat cooking oil & fry on medium flame until golden brown.
Make Pesto: In a grinding jar, add fresh basil leaves, walnuts, garlic, pink salt, parmesan cheese, olive oil, lemon juice, grind well & set aside.
Prepare Sauce: In a bowl, add mayonnaise and prepared pesto paste, whisk well & set aside.
Toast Bread: Grease pan with butter & toast slices from both sides.
Assemble Sandwich: On bread slice, spread prepared pesto sauce, add baby spinach, tomato slices, cheddar & mozzarella cheese, chicken fillet, cheddar & mozzarella cheese, pesto sauce & cover with another bread slice & grill for a minute until cheese melts.
Serve: Serve with potato fries, pesto sauce & salad.