Chicken Cutlet Broccoli Rabe Sandwich

Recipe courtesy of Chef Mary Ann Esposito Prep time: 17 minutes Cook time: 13 minutes Servings: 4

4 tablespoons Filippo Berio Olive Oil, divided

1 small onion, diced 1 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces

1/4 teaspoon red pepper

flakes

1/2 teaspoon fine sea salt,

divided freshly ground black

pepper, to taste 6 oil-cured black olives, pitted and diced (optional)

1/3 cup all-purpose flour 4 chicken cutlets (about

1 pound total)

1 egg, beaten

1/2 cup bread crumbs,

toasted

8 slices bread, toasted 4 slices provolone cheese

(optional)

In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.

In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.

In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.

Top each bread To serve: slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.