Whisk the canola oil, sesame oil, sesame seeds, salt, and pepper in a large bowl, then add the broccoli and toss to coat. Let them rest while you prep the broccoli. Arrange on a large, parchment-lined baking sheet and repeat with the remaining chicken and coatings. Dip each one into the egg mixture, letting the excess drip off, then press each side firmly into the panko mixture. Season each cutlet generously with salt, then dip each piece of chicken in the flour, shaking off the excess. In a third bowl combine the panko, canola oil, paprika, sesame seeds, and the remaining ½ teaspoon salt and toss to coat.
In another dish beat the eggs with the Sriracha, sesame oil, and another ½ teaspoon salt. Combine the flour with 1 teaspoon salt in a shallow baking dish. Arrange one rack on the top third of the oven and another in the bottom third.
