Best 3 Italian Chicken Cutlet Sandwich With Broccoli Rabe And Provolone Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to Italy with a tantalizing Italian Chicken Cutlet Sandwich brimming with delectable flavors. This symphony of textures and tastes begins with succulent chicken cutlets, lovingly pounded and seasoned to perfection. Nestled between toasted slices of crusty bread, these golden-brown cutlets take center stage, accompanied by a vibrant medley of broccoli rabe and melted provolone cheese. A symphony of flavors awaits in every bite, as the bitterness of the broccoli rabe harmonizes with the rich, gooey provolone, creating a delightful dance on your palate. This exceptional sandwich is not just a meal; it's an experience that will transport you to the vibrant streets of Italy.

But that's not all! This article unveils a treasure trove of culinary delights, offering variations on the classic Italian Chicken Cutlet Sandwich that will tantalize your taste buds. Discover the secrets behind succulent Chicken Parmigiana, where crispy chicken cutlets are smothered in a velvety marinara sauce and melted mozzarella cheese, creating a symphony of flavors. Journey to the heart of Italy with Chicken Marsala, where tender chicken breasts are bathed in a luscious Marsala wine sauce, complemented by sautéed mushrooms and aromatic herbs.

Embark on a culinary adventure with Chicken Piccata, where delicate chicken cutlets are sautéed in a tangy lemon-butter sauce, infused with the brightness of capers and the subtle hint of white wine. And for those who seek a lighter option, behold the Grilled Chicken Breast Sandwich, a symphony of flavors featuring succulent grilled chicken breast nestled between slices of toasted bread, accompanied by a medley of crisp lettuce, juicy tomatoes, and a drizzle of tangy dressing.

Prepare to be captivated by the diverse flavors and textures of these Italian-inspired chicken cutlet sandwiches. Whether you're seeking a classic or a contemporary twist, this article has something to satisfy every palate. So, don your apron, gather your ingredients, and let the culinary journey begin!

Let's cook with our recipes!

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 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.

Tips:

  • To ensure the chicken cutlets are evenly cooked, flatten them to an even thickness using a meat mallet or rolling pin.
  • For a crispier chicken cutlet, coat it in a mixture of flour, eggs, and breadcrumbs before pan-frying.
  • Use high-quality bread for the sandwich, such as a crusty Italian loaf or a soft ciabatta roll.
  • Don't be afraid to experiment with different types of cheese, such as mozzarella, fontina, or asiago.
  • Serve the sandwich with a side of marinara sauce for dipping.

Conclusion:

This Italian chicken cutlet sandwich is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The crispy chicken cutlet, melted cheese, and sautéed broccoli rabe come together to create a flavorful and satisfying sandwich that is sure to please everyone at the table.

Related Topics