Italian Chicken Cutlet Sandwich with Broccoli Rabe and Provolone


  • 4 (4-6 ounces) chicken cutlets (about ½-inch thickness)
  • 2 large eggs
  • 2 splashes milk
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 2/3 cup plain breadcrumbs
  • 3 tablespoons olive oil


Broccoli Rabe

  • Medium bunch broccoli rabe, stems removed
  • Tablespoon olive oil
  • Small garlic cloves, thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • Torpedo rolls or ciabatta rolls
  • Slices sharp provolone cheese


In a wide, shallow bowl, whisk eggs, milk, crushed red pepper, and salt. Place flour in a separate wide, shallow bowl. Do the same with the breadcrumbs. In a large skillet over medium heat, add 3 tablespoons olive oil. Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the breadcrumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet, and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining cutlets. Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. “Shocking” the rabe will maintain its vivid green color. In a large skillet over medium heat, add 1-tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more until just tender. Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with ¼ of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately.

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