Put flour, eggs, and Panko crumbs in three separate shallow bowls. Put turkey fillets, one at a time in a re-sealable bag and using the flat end of a mallet, pound to about ¼” (0.5 cm) thick. Season with salt and pepper.
In a large skillet, heat oil on medium-high heat.
Dredge pounded turkey fillets in flour, shaking off excess. Dip in egg, then coat with Panko crumbs, pressing lightly.
Cook turkey, turning once, until golden, about two minutes each side. Remove to a paper towel-lined plate, cut in two.
Heat broiler. Slice Focaccia, splitting into two halves, and place cut-side-up under broiler until toasted.
Spread each Focaccia half with Caesar salad dressing. On one half lay Romaine leaves, then a piece of turkey schnitzel, then cheese. Close sandwich and cut into quarters.
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