Italian Chicken Cutlet Sandwiches
These Italian Chicken Cutlet Sandwiches are crispy, flavorful, and packed with fresh ingredients for an irresistible meal any time of day!
Equipment
- Large Bowls
- Frying Pan
- Spatula
- Knife
- Cutting Board
- Meat Mallet
- Whisk
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon garlic powder divided
- 1 tablespoon Italian seasoning
- 1 tablespoon kosher salt divided
- 1 tablespoon fresh ground pepper divided
- 1 cup low-fat milk
- 1 cup Panko bread crumbs
- ½ cup finely grated Parmesan cheese
- 3 large boneless, skinless chicken breasts cut in half horizontally
- 6 tablespoons olive oil divided
- 1 pound broccoli rabe chopped into 2-inch long pieces
- 1 cup mayonnaise
- 3 tablespoons pesto
- 6 to 8 slices provolone cheese
- ½ cup roasted red pepper
- 1 loaf ciabatta bread cut in half lengthwise
Instructions
- Start by using a meat mallet to gently pound the chicken breasts to an even thickness, about ½ inch.
- In a shallow dish, combine the all-purpose flour, ½ tablespoon of garlic powder, Italian seasoning, ½ tablespoon of kosher salt, and ½ tablespoon of fresh ground pepper.
- In another dish, pour in the low-fat milk.
- In a third dish, mix the Panko bread crumbs with the remaining garlic powder, Parmesan cheese, and the rest of the salt and pepper.
- Coat each chicken cutlet in the flour mixture, shaking off the excess.
- Dip the floured cutlet into the milk, allowing the excess to drip off, then dredge in the Panko mixture, pressing gently to adhere.
- In a large frying pan, heat 4 tablespoons of olive oil over medium heat. Once hot, add the breaded chicken cutlets.
- Cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- In the same frying pan, add the remaining 2 tablespoons of olive oil and toss in the chopped broccoli rabe.
- Sauté for about 3-4 minutes until tender and vibrant, seasoning with a pinch of salt and pepper.
- In a small bowl, combine the mayonnaise and pesto, mixing thoroughly to create a creamy spread.
- Slice the ciabatta bread in half and spread a generous layer of pesto mayo on both sides.
- Layer on the crispy chicken cutlets, followed by sautéed broccoli rabe, slices of roasted red pepper, and provolone cheese.
- If desired, grill the assembled sandwiches in a panini press or on a skillet until the cheese is melted and the bread is toasted.
- Slice the sandwiches in half and serve immediately with your favorite sides.
Notes
- Make sure to pound the chicken evenly to ensure uniform cooking and juiciness.
- Cook the chicken cutlets in batches to avoid overcrowding the pan and getting soggy breading.
- Store leftovers wrapped tightly in the refrigerator for up to 2 days; reheat in a skillet to keep bread crispy.