Whenever we make chicken cutlets, we make extras knowing that the leftovers will go to good use later. This sandwich is a perfect example of what to serve that second day, and it works equally well with pork or veal cutlets as well. Experimenting with other cheeses and greens will yield widely varied results, so proceed with caution.
- Preheat the oven to warm setting, 200°F.
- Bring a large, covered pot of water to a rolling boil, then salt heavily to blanch the broccoli.
- Season the chicken breasts with a light sprinkling of salt and pepper, then bread them by dredging in flour, then egg, then coating completely in bread crumbs.
- Sauté the chicken breasts in a large skillet over a medium-high flame with plenty of olive oil until golden brown on the outside and moist and just-cooked inside, then hold in the warmed oven.
- Blanch the broccoli rabe in the boiling water for 3 minutes, then drain. In the meantime, heat a second sauté pan over a medium flame with 2 tablespoons of olive oil, the garlic, and red pepper flakes, stirring frequently, until just beginning to brown. Then add the broccoli rabe and sauté, turning once or twice until tender (add a few extra tablespoons of water if necessary). Finish with 2 tablespoons or more of olive oil, a squeeze of lemon juice, and a healthy pinch of salt.
- To build the sandwich! Turn the oven up to broil and cut the bread open, but not all the way through so it’s connected on one side and opens like a book. Drizzle the inside with olive oil and lightly toast under the broiler. Once toasty, add the chicken cutlets and broccoli rabe on one side and the provolone cheese on the other then return to the broiler until the cheese just starts to melt. Close the sandwich, cut it in half and enjoy.
TASTE editor in chief Matt Rodbard and chef Daniel Holzman are friends. Matt has many food and home cooking questions. Daniel has many food and home cooking opinions. Their column is called 100 Food Questions for My Friend the Chef.