Sandwich and Wrap Recipes
Chicken Cutlet Broccoli Rabe Sandwich
Mealtime is a celebration, captured by the classic Italian proverb, "You never grow old at the table." This sandwich embodies the essence of that proverb.
Prep: 17 min | Cook: 13 min | Yield: 4 se4rvings
Ingredients
- 4 tablespoons Filippo Berio Olive Oil, divided
- 1 small onion, diced
- 1 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 6 oil-cured black olives, pitted and diced (optional)
- 1/3 cup all-purpose flour
- 4 chicken cutlets (about 1 pound total)
- 1 egg, beaten
- 1/2 cup bread crumbs, toasted
- 8 slices bread, toasted
- 4 slices provolone cheese (optional)
Instructions
- In a 10 inch sauté pan, heat 2 tablespoons olive oil over medium heat; saute onion for 3 minutes, or until translucent.
- Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat for 2-3 minutes, or until broccoli rabe is wilted.
- Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
- In small paper or plastic bag, combine flour and remaining salt.
- One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate.
- Dip cutlets into egg then bread crumbs and return to plate. Set aside.
- In skillet over medium-high heat, heat remaining olive oil.
- Working in batches, brown chicken, cooking 2 to 3 minutes, or until golden on each side and no longer pink inside.
- To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture.
- Top with slices of provolone, if desired.
- Top with remaining bread.
Attribution
Filippo Berio
Recipe used with permission from Chef Mary Ann Esposito.