Chicken Cutlet Broccoli Rabe Sandwich

Olive Oil
  • 4 tbsp Filippo Berio Olive Oil
  • 1 small onion, diced
  • 1 lb broccoli rabe, stems removed, leaves cut into 2-inch pieces
  • 1/4 tsp red pepper flakes
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper
  • 6 oil-cured black olives, pitted and diced (optional)
  • 1/3 cup all-purpose flour
  • 4 chicken cutlets (about 1 lb)
  • 1 egg, beaten
  • 1/2 cup bread crumbs, toasted
  • 8 slices bread, toasted
  • 4 slices provolone cheese (optional)
    • Heat 2 tbsp olive oil in 10-inch sauté pan set over medium heat; sauté onion for 3 minutes or until translucent. Stir in the broccoli rabe and red pepper flakes; cover and cook over medium heat for 2 or 3 minutes or until broccoli rabe is wilted. Sprinkle with 1/4 tsp salt and pepper to taste; stir in olives, if using. Transfer broccoli rabe mixture to bowl, cover and keep warm.
    • In small paper or plastic bag, combine flour and remaining 1/4 tsp salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour, then transfer to plate. Dip cutlets in egg, then in bread crumbs, returning to plate. Set aside.
    • In skillet, heat remaining remaining olive oil over medium-high heat. Working in batches, brown chicken, cooking for 2 to 3 minutes or until golden on each side and no longer pink inside.
    • To serve, top each of four bread slices with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if using. Top with remaining bread.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    17 min


    Cook Time

    13 min


    Total Time

    30 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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