Chicken cutlet sammies

with sharp provolone, broccoli rabe + peppadews

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Fried chicken is a beautiful thing. I like it in all forms, nuggets, wings, quarters and even a cutlet. The later being the rare occasion I actually enjoy eating chicken breast. I’m much more of a dark meat/thigh kinda girl. My favorite way to eat a crispy friend chicken cutlet is in a sammie, and it’s gotta have sharp provolone and broccoli rabe. It’s a pretty classic Philly sandwich, and not hard to come by if you go to the right places. If you’re in Philly, and at a hoagie spot with breaded fried chicken cutlets on deck, ready to be put in a sammie, you’re in a good place.

The friend cutlet, sharp provolone and broccoli rabe combo is totally delicious. There are a few variations on it like subbing out the rabe for spinach, which is good and you can do if you need to, but honestly the rabe is what you want. At least that’s what I came for. That’s the sandwich I want to eat. You also want the provolone to be extra sharp, the stinkier the better. And, while not typical, for this lil variation I added a few peppadews. I was in the mood and generally if I have a jar around, I’m putting them on everything. They add a nice bit of sweetness and a lil acidity. Very, very good. Ok, now onto the recipe…

Ingredients

The Cutlets:

• 2 boneless skinless breasts or 4 thighs

• 2 C panko

• 2 eggs

• 1/2 C flour

• salt

• oil for pan frying – I used olive oil for this specific instance, but canola also works if you need a more neutral flavor

The Rest:

• 1 bunch broccoli rabe – washed well and cut into 2" pieces

• ~ 1/4 C olive oil

• 4 cloves garlic

• peppadews – drained and torn if half

• sharp provolne – thinly sliced or shaved

• long rolls, ciabatta or kaiser rolls – whatever you like

  Instructions

To Make The Chicken Cutlets:

1. Prep your chicken by slicing the breasts in half if you're using them, and then pounding your pieces to about 1/4" thick.

2. Season chicken with salt, then dredge in the flour, then egg, then panko.

3. Fry chicken in a generous amount of oil over medium-high heat. You want it cooked through and the coating golden brown. It'll take maybe 3-5 minutes per side. Place on a rack to drain and season with more salt while still hot.

The Broccoli Rabe:

1. Get a large pot of water boiling, add in a generous palmful of salt. Add the rabe and boil for about three mins, just until it’s bright green but still al dente. Strain the rabe and immediately immerse in ice water to stop cooking. After it's all cooled, drain well.

2. In a large sauté pan, off heat, add in a generous bit of olive oil and 4 cloves of crushed garlic. Turn on heat to medium and let cook till garlic is golden brown. Toss in your drained 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 to room temp while I get the rest if the sammie components together. I prefer it room temp in the sandwich.

The Assembly:

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!

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