Add the drained chickpeas to a bowl and mash them with a fork or potato masher until fully crushed. They will leave little "skins" which is fine, just make sure not to leave any full beans intact.
Add the olive oil, vegetable broth, soy sauce, wheat gluten, 1/3 cup breadcrumbs, poultry seasoning, and salt and pepper to the chickpeas. Stir to combine, then use your hands to kneed into a dough. This should take about 2-3 minutes and it will form a firm dough that holds together.
Divide the dough into 8 roughly equal balls and flatten and elongate until you have a flat patty a bit bigger than your palm. You're going for a chicken cutlet/flattened chicken breast replacement here, if that helps with shaping. They should be about 1/2 inch thick.
Set the cutlets aside and in one bowl, mix the flour, remaining panko breadcrumbs, poultry seasoning, and salt. In another bowl, mix together the Just Egg (if using) and plant based milk. Put the 2 cup of vegetable oil in a large fry pan on medium-high heat. You'll want to let it heat up for a few minutes - and will know its ready when the end of a wooden spoon or chopstick inserted in the oil creates small bubbles that float to the top. No bubbles, let the heat increase a bit. Loads of large and irregular bubbles, decrease the heat a bit.
Once the oil is hot, take your cutlets and dip them one by one, first in the flour mixture, patting down to fully coat; then in the Just Egg/plant milk mixture, again covering the entire surface on both sides; then once again in the flour mixture so the outside is dry. I find it helpful to use one hand for moving the cutlet from the flour to the wet mixture then back again, and the other hand for coating with flour/grabbing the next cutlet. Or you can just rinse you hands between coatings. Put the coated cutlet immediately in the hot oil, where it should begin to bubble and fry immediately. If it doesn't start bubbling, your oil isn't hot enough which will result in a soggy outcome and likely your 'chicken' will stick to the bottom of the pan. Let the pan heat up before adding the next one.
Cook the cutlets a few at a time, not crowding the pan, for 2-3 minutes per side or until a very dark golden brown. Remove from the oil and place on a drying rack with a cutting board or paper towel underneath to catch the oil for easier clean up. Once they have all cooked, set them aside while you prepare the lemon sauce and pasta.