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.

Chicken Cutlet Broccoli Rabe Sandwich


  • 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)


  1. In 10-inch sauté pan, heat 2 tablespoons olive oil over medium heat; saute onion for 3 minutes, or until translucent.
  2. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat for 2-3 minutes, or until broccoli rabe is wilted.
  3. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
  4. In small paper or plastic bag, combine flour and remaining salt.
  5. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate.
  6. Dip cutlets into egg then bread crumbs and return to plate. Set aside.
  7. In skillet over medium-high heat, heat remaining olive oil.
  8. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.
  9. To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture.
  10. Top with slices of provolone, if desired.
  11. Top with remaining bread.

Prep: 17 min | Cook: 13 min | Servings: 4

Recipe used with permission from Chef Mary Ann Esposito.

Source: Filippo Berio

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