Italian Chicken Cutlet Sandwich With Broccoli Rabe And Provolone Recipes

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ITALIAN CHICKEN CUTLET SANDWICHES



Italian Chicken Cutlet Sandwiches image

sandwich time is the perfect time for this Italian chicken cutlet sandwich!

Provided by Kellie

Categories     Sandwich

Time 30m

Number Of Ingredients 7

4 Parmesan Crusted Chicken Cutlets
1 pound broccoli rabe (chopped into 2 inch long pieces)
1 cup mayonnaise
3 tablespoons pesto
6-8 slices provolone cheese
1/2 cup roasted red pepper
1 loaf ciabatta bread (cut in half lengthwise)

Steps:

  • In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside.
  • In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside.
  • In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside.
  • Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken.
  • Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering.
  • Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time.
  • Cook the chicken until crispy and golden brown, approximately 4 to 5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy.
  • Repeat with the remaining chicken. Set aside
  • Fill a large stock pot with water and bring to a boil.
  • Add the broccoli rabe to the pot and blanch for 1 minute. Drain the broccoli rabe and pat dry with a towel.
  • Heat 1 tablespoon oil in a skillet and add the broccoli rabe to the pan. Saute the broccoli rabe for 2 to 3 minutes seasoning with salt and pepper, to taste. Set aside.
  • In a small bowl, stir together the mayonnaise and pesto. Spread the mayonnaise on the cut sides of the bread covering completely.
  • Layer the provolone cheese on the bottom half of the bread. Top the cheese with the chicken.
  • Arrange the roasted red peppers and broccoli rabe on top of the chicken.
  • Place the top half of the bread on the broccoli rabe and slice into individual pieces approximately 3 inches wide.
  • Serve immediately.

Nutrition Facts : Calories 513 kcal, Carbohydrate 21 g, Protein 26 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 658 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ITALIAN CHICKEN CUTLET SANDWICHES



Italian Chicken Cutlet Sandwiches image

Yield 8 to 10 servings

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 pound broccoli rabe, chopped into 2 inch long pieces
1 cup mayonnaise
3 tablespoons pesto
6-8 slices provolone cheese
1/2 cup roasted red pepper
1 loaf ciabatta bread, cut in half lengthwise

Steps:

  • In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside. In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside. In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside. Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time. Cook the chicken until crispy and golden brown, approximately 4 to 5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy. Repeat with the remaining chicken. Set aside Fill a large stock pot with water and bring to a boil. Add the broccoli rabe to the pot and blanch for 1 minute. Drain the broccoli rabe and pat dry with a towel. Heat 1 tablespoon oil in a skillet and add the broccoli rabe to the pan. Saute the broccoli rabe for 2 to 3 minutes seasoning with salt and pepper, to taste. Set aside. In a small bowl, stir together the mayonnaise and pesto. Spread the mayonnaise on the cut sides of the bread covering completely. Layer the provolone cheese on the bottom half of the bread. Top the cheese with the chicken. Arrange the roasted red peppers and broccoli rabe on top of the chicken. Place the top half of the bread on the broccoli rabe and slice into individual pieces approximately 3 inches wide. Serve immediately.

ITALIAN COMBO AND BROCCOLI RABE PRESSED HERO



Italian Combo and Broccoli Rabe Pressed Hero image

Together, broccoli rabe and roast pork make a Philadelphia classic. In our twist, we substitute spicy deli meats as a partner to the bracing greens.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h25m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 bunch (about 1-1/4 pounds) broccoli rabe, chopped into 1/2 inch pieces
Kosher salt and freshly ground black pepper
1/2 cup sliced pickled hot cherry peppers, roughly chopped, plus 3 tablespoons of their pickling liquid
1 large sesame semolina loaf (about 14-by-4-inches and about 10 ounces)
1/3 pound thinly sliced provolone
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced salami
1/4 pound thinly sliced mortadella

Steps:

  • Put the 1/4 cup olive oil and the garlic slices in a large skillet and place over medium heat. When the garlic starts to turn a light golden brown, add the broccoli rabe, 3/4 teaspoon salt and a few grinds of pepper. Stir to coat evenly in the oil. Cover the skillet with a lid and turn the heat down to low. Cook until the broccoli rabe stems are just tender, 6 to 8 minutes. Uncover and turn the heat up to medium-high. Stir in the cherry pepper pickling liquid and cook until the pan is dry, an additional 3 to 4 minutes. Transfer to a bowl and let cool completely.
  • Slice the semolina loaf horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/2--inch border. Drizzle both halves with some olive oil. Spread half of the broccoli rabe on the bottom half. Layer on the cherry peppers, provolone, prosciutto, salami, mortadella, the remaining broccoli rabe and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

ITALIAN PORK SANDWICH WITH BROCCOLI RABE AND SHARP PROVOLONE



Italian Pork Sandwich with Broccoli Rabe and Sharp Provolone image

Provided by Anne Burrell

Time 25m

Yield 4 servings

Number Of Ingredients 11

One 3/4-pound pork tenderloin
Kosher salt
Olive oil
Two 8-inch seeded semolina rolls, halved lengthwise
1/4 cup mayonnaise
1 1/2 tablespoons grated Parmesan
1 tablespoon Calabrian chiles in oil
1 teaspoon red wine vinegar
1 bunch broccoli rabe
3 cloves garlic, minced
6 slices sharp provolone cheese

Steps:

  • Preheat the oven to 400 degrees F and a grill pan over medium-high heat.
  • Sprinkle the pork tenderloin generously with salt. Coat the preheated grill pan with oil. Sear the tenderloin on all sides until golden brown and internal temperature reaches 145 F, about 10 minutes. Remove from heat and allow to rest for 5 to 7 minutes. Cut into 1/4-inch-thick slices.
  • Toast the rolls, cut side-down, on the grill pan allowing the bread to crisp up and soak up the flavor from the pork. Remove from heat and set aside.
  • Meanwhile, whisk together the mayonnaise, Parmesan, Calabrian chiles and vinegar in a small bowl.
  • Bring a large pot of salted water to a boil. Fill a large bowl with salted water and ice. Add the broccoli rabe to the boiling water and cook until just tender, about 1 minute. Remove from boiling water and drop immediately into the ice bath. Once cool, remove, drain and roughly chop.
  • Coat a large skillet with oil and heat. Add the garlic and cook, stirring, until just soft, about 1 minute. Add the broccoli rabe, season with salt and saute until heated through.
  • Build the sandwiches: Spread the mayonnaise-chile mixture on the toasted sides of a roll. Top the bottom of the roll with half the pork, broccoli rabe and provolone cheese. Top with top piece of the roll and transfer to a baking tray. Build the second sandwich with the remaining ingredients. Bake just until cheese melts, about 3 minutes.
  • Slice each sandwich in half and serve!

ITALIAN CHICKEN CUTLET SANDWICH WITH BROCCOLI RABE AND PROVOLONE



ITALIAN CHICKEN CUTLET SANDWICH WITH BROCCOLI RABE AND PROVOLONE image

Categories     Sandwich     Chicken     Quick & Easy

Yield 4 sandwiches

Number Of Ingredients 19

Chicken:
4 (4-6 ounces) chicken cutlets (about ½-inch thickness)
2 large eggs
2 tablespoons milk
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
¼ cup all-purpose flour
2/3 cup plain breadcrumbs
3 tablespoons olive oil
Broccoli Rabe:
1 bunch broccoli rabe, stems removed*
1 tablespoon olive oil
2 garlic cloves, thinly sliced
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
4 torpedo rolls or ciabatta rolls
8 slices provolone cheese
Variation:
Substitute veal cutlets for chicken.

Steps:

  • 1. In a wide, shallow bowl, whisk eggs, milk, crushed red pepper, and salt. 2. Place flour in a separate wide, shallow bowl. Repeat with breadcrumbs. 3. In a large skillet over medium heat, add 3 tablespoons olive oil. 4. Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet, and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining slices. 5. Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. "Shocking" the rabe will maintain its vivid green color. 6. In a large skillet over medium heat, add 1 tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more until just tender. 7. Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with ¼ of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately. *Shopping Note: Broccoli rabe, also known as rapini, rape, and broccoli raab, is a popular Italian vegetable. It looks like slender broccoli and has a sharp, slightly bitter flavor. It is available at Italian markets as well as most major supermarkets.

ITALIAN CHICKEN CUTLETS



Italian Chicken Cutlets image

Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich.

Provided by Marie

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 chicken breast halves, skinned and boned
1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup flour
1 (7/8 ounce) envelope Italian salad dressing mix
2 teaspoons dried oregano
1/4 teaspoon garlic powder
2 eggs, beaten
1/3 cup vegetable oil

Steps:

  • Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
  • Combine bread crumbs and next 5 ingredients.
  • Dip chicken in eggs, then dredge in breadcrumb mixture.
  • Heat oil in large skillet over medium heat.
  • Add chicken and cook 3 to 4 minutes on each side or until golden brown.
  • Add extra oil if necessary.
  • Drain on paper towels.

Nutrition Facts : Calories 388.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 115.9, Sodium 548.8, Carbohydrate 18.4, Fiber 1.3, Sugar 1.3, Protein 23.8

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