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Italian Chicken Cutlet Sandwiches

Crispy breaded chicken cutlets with pesto mayo, provolone, roasted red peppers, and sautéed broccoli rabe on ciabatta.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 tablespoons garlic powder divided
  • 1 tablespoon Italian seasoning
  • 1 tablespoon kosher salt divided
  • 0.5 tablespoon fresh ground black pepper divided
  • 1.5 cups low-fat milk
  • 1.5 cups Panko breadcrumbs
  • 0.75 cup finely grated Parmesan cheese
  • 3 large boneless skinless chicken breasts cut in half horizontally (6 halves)
  • 6 tablespoons olive oil divided
  • 1 pound broccoli rabe chopped into ~2-inch pieces
  • 1 cup mayonnaise
  • 3 tablespoons pesto
  • 6 to 8 slices provolone cheese
  • 0.5 cup roasted red peppers
  • 1 loaf ciabatta bread cut in half lengthwise

Instructions

  • Whisk the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt, and 1/4 tablespoon pepper in a shallow bowl; set aside.
  • In a second shallow bowl, whisk the milk with the remaining 1/2 tablespoon garlic powder, the remaining kosher salt, and remaining 1/4 tablespoon pepper; set aside.
  • In a third shallow bowl, combine the Panko breadcrumbs and grated Parmesan; set aside.
  • Dredge each chicken breast half first in the seasoned flour, shaking off excess, then in the milk mixture, and finally press into the breadcrumb-Parmesan mixture to coat. Place coated cutlets on a parchment-lined baking sheet.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high until shimmering. Add chicken without crowding (work in batches) and cook until golden and releasing easily, about 4–5 minutes per side. Transfer cooked cutlets to a plate and keep warm.
  • Bring a large pot of water to a boil. Add the broccoli rabe and blanch for 1 minute, then drain and pat dry.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the blanched broccoli rabe 2–3 minutes, seasoning with salt and pepper to taste; set aside.
  • Stir together the mayonnaise and pesto in a small bowl.
  • Spread the pesto mayonnaise over both cut sides of the ciabatta. Layer provolone on the bottom half, top with the cooked chicken cutlets, then arrange roasted red peppers and the sautéed broccoli rabe over the chicken.
  • Close with the top half of the ciabatta and slice into individual sandwiches about 3 inches wide. Serve immediately.

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper
  • Large Skillet
  • stock pot
  • slotted spoon or strainer
  • Knife
  • Cutting Board

Notes

  • The chicken and broccoli rabe can be made up to 8 hours in advance.
  • To re-crisp the chicken, bake at 350°F for 10 minutes on a rack.