"Crispy chicken cutlet sandwiches with sharp provolone, broccoli rabe and peppadews"
Chicken Cutlet Sandwiches
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A Note from Feedfeed
Skip the Italian deli and DIY. This awesome sandwich is packed with a breaded chicken cutlet, sauteed broccoli rabe, and finished with some pungent sharp provolone. Traditionally a Philadelphia staple. Sure, you could order at the local bodega or deli, but when you can make it yourself-you have it for days. Remember the proverb give “Give a man a fish and you feed him for a day. You teach him to fish and you will feed him for a lifetime.” This applies here and you won't regret it.
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- Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
Crispy Chicken Cutlets
ingredients
- 2 pieces boneless chicken breast, butterflied and split
- 2 eggs, beaten
- 3/4 cups flour
- 2 cups panko or fresh bread crumbs
- olive or canola oil
- salt
Make your crispy cutlets
Method
Step 1
Place each butterflied chicken breast between parchment paper, plastic wrap or in a large plastic bag and pound it out till it is nice and thin. Ideally you want them just under 1cm thick, but just get them as thin as your patience will allow.
Step 2
Ok, the fussy chicken bit is done. Now you can get your flour, eggs and breadcrumbs into separate containers so we can start coating the chicken. Make sure to dry off your super thin chicken cutlets and season both sides with some salt. Then dip them into the flour, shake off any excess, then right into the beaten eggs, letting any excess run off, and then into your breadcrumbs. Be sure to get lots of breadcrumbs on everything, press em in a bit, that’s the good stuff.
Step 3
Time to fry. Get a large sauté pan on medium-high heat. Once it’s hot add in a generous bit of olive oil, or whatever other oil you want to use, and once it’s doing that nice shimmer thing hot oil does, gently lay that chicken cutlet in. Be sure to shake the pan at first to make sure nothing is sticking and you have the bottom fully coated with oil. When you see the edges getting golden brown and the top part of the chicken turning opaque, you can go ahead and flip. Cook for another few minutes until both sides are a deep golden brown.
Step 4
Pull the chicken from your pan and place it on some paper towel to drain off any excess oil and be sure to season with some coarse salt right away. You want the salt to stick to the hot chicken. You can also go ahead and wipe out any remaining bits from your pan if you’re making another breast, add in some fresh oil and get frying again. Keep your crispy cutlets in a warm oven while you get the others fried up.
Chicken Cutlet Sandwiches with Sharp Provolone and Broccoli Rabe
ingredients
- 4 Crispy Chicken Cutlets
- 1 bunch roughly chopped broccoli rabe
- 4 cloves crushed garlic
- 1/4 cup olive oil
- 1/2 pound sliced sharp provolne
- 1 Jar peppadews, drained
- 4 rolls
Make Your Sandwiches
Step 1
To make the broccoli rabe, get a large pot of water boiling, add in a generous palmful of salt. Add rabe and boil for about three mins, just until it’s bright green but still al dente. Strain rabe and immediately immerse in ice water to stop the cooking. After it is all cooled, drain well.
Step 2
In a large sauté pan, off heat, add in a generous bit of olive oil and your 4 cloves of crushed garlic. Turn on heat to medium and let cook till garlic is golden brown. Toss in your broccoli rabe, season with a good bit of salt and sauté until the rabe is nice and tender. Once the rabe is all cooked, I just let it hang out, off heat, and come down to room temp while I get the rest if the sammie components together. I prefer it room temp in the sandwich.
Step 3
Now to make up those sammies. Layer your cutlets with a generous amount of shaved provolone, plenty of sautéed broccoli rabe and a handful of peppadews. I would also recommend a little extra drizzle of olive oil and some flakey salt. Eat up!