Instructions

• Set up three shallow bowls or baking dishes. In bowl 1 whisk together 1½ cups all-purpose flour, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, ½ tablespoon kosher salt, and ¼ tablespoon fresh ground pepper. In bowl 2 whisk together 1½ cups low-fat milk, the remaining ½ tablespoon garlic powder, the remaining ½ tablespoon kosher salt, and the remaining ¼ tablespoon fresh ground pepper. In bowl 3 combine 1½ cups Panko bread crumbs and ¾ cup finely grated parmesan cheese.
• Pat the 6 chicken cutlets (3 large boneless, skinless chicken breasts cut in half horizontally) dry with paper towels. One at a time, dredge a cutlet in the flour mixture, shaking off excess; dip it into the milk mixture; then press firmly into the breadcrumb-parmesan mixture so the crumbs adhere. Place coated cutlets on a parchment-lined baking sheet. Repeat with all cutlets.
• Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering.
• Fry the cutlets in batches of two so the pan is not crowded. Cook each cutlet about 4 to 5 minutes per side, until golden brown and it releases easily from the pan. After the first batch, transfer cooked cutlets to a paper towel–lined plate and keep warm; add 2 more tablespoons olive oil for the second batch and repeat. For the third (final) batch add 1 tablespoon olive oil and cook the remaining cutlets. (You will have 1 tablespoon olive oil remaining for the broccoli rabe.)
• While the chicken rests, bring a large pot of water to a rolling boil. Add the chopped broccoli rabe and blanch for 1 minute. Drain and pat the broccoli rabe dry with towels.
• In the same skillet over medium heat, add the remaining 1 tablespoon olive oil and the blanched broccoli rabe. Sauté 2 to 3 minutes, seasoning with salt and pepper to taste. Remove from heat and set aside.
• In a small bowl stir together 1 cup mayonnaise and 3 tablespoons pesto until combined.
• Split the ciabatta loaf lengthwise. Spread the mayonnaise-pesto mixture evenly on both cut sides of the bread.
• On the bottom half of the ciabatta layer 6 to 8 slices provolone cheese, then arrange the cooked chicken cutlets on top of the cheese. Distribute ½ cup roasted red pepper and the sautéed broccoli rabe over the chicken.
• Place the top half of the ciabatta on the sandwich, press gently, and slice the sandwich into pieces about 3 inches wide. Serve immediately.