Take 3 chicken tenders and place on a sheet of plastic wrap about 2 inches apart. Cover with another sheet of plastic wrap. Beat with a meat pounder until the tenders are thinned out, about ¼-inch thick. Remove and repeat with other three chicken tenders. Season chicken tenders with a little salt and pepper. Set aside.
Add canola oil to a cast-iron skillet until about ¾-inch high. Set over medium heat.
In a shallow bowl, add bread crumbs and a pinch of salt. Mix together. Add eggs to another shallow bowl and whisk until scrambled. In another shallow bowl, add flour and 1 teaspoon of salt and whisk together.
Grabbing one flattened chicken tender, dip in flour until covered on both sides, then into eggs until covered on both sides, and finally into seasoned breadcrumbs until completely coated. Set on a clean plate. Repeat with other chicken tenders.
Once oil is hot (about 350 degrees), place three chicken tenders in the oil to cook for about 1.5 minutes per side. Remove from oil, letting excess oil drain off. Place on a wire rack over a baking sheet to drain off the rest of the oil. Repeat with other three tenders. Turn off heat.
Slice hoagie rolls in half. Spread one half with a little mayonnaise. Place 1.5 chicken tenders on the side of the hoagie with mayo. Sprinkle with a little arugula. Squeeze lemon over the arugula and chicken. Finish with shaved Parmesan cheese