Fried chicken is a beautiful thing. I like it in all forms, nuggets, wings, quarters and even a cutlet. The later being the rare occasion I actually enjoy eating chicken breast. I’m much more of a dark meat/thigh kinda girl. My favorite way to eat a crispy friend chicken cutlet is in a classic chicken cutlet sandwich, and it’s gotta have sharp provolone and broccoli rabe. It’s a pretty classic Philly sandwich, and not hard to come by if you go to the right places. If you’re in Philly, and at a hoagie spot with breaded fried chicken cutlets on deck, ready to be put in a sammie, you’re in a good place.
The friend cutlet, sharp provolone and broccoli rabe combo is totally delicious. There are a few variations on it like subbing out the rabe for spinach, which is good and you can do if you need to, but honestly the rabe is what you want. At least that’s what I came for. That’s the sandwich I want to eat. You also want the provolone to be extra sharp, the stinkier the better. And, while not typical, for this lil variation I added a few peppadews. I was in the mood and generally if I have a jar around, I’m putting them on everything. They add a nice bit of sweetness and a lil acidity. Very, very good.
If you’re in Philly, and at a hoagie spot with breaded fried chicken cutlets on deck, ready to be put in a sammie, you’re in a good place.
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Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Makes: 4 Sandwiches
Chicken Cutlet Sandwich Ingredients
- Crispy Chicken Cutlets – Crispy and fried to perfection. These cutlets are the base of the sandwich.
- Extra Sharp Provolone – You could substitute with regular provolone, but if you can find sharp provolone, use it! It’s delicious.
- Broccoli Rabe – The perfect bitter green. When it’s in season and available get the broccoli rabe. But, you could substitute with spinach is you’re in a pinch.
- Peppadews – My not-so-secret weapon for adding sweetness and a touch of acidity. They are quite possible the perfect sweet pickled pepper.
- Fresh Garlic – Whole cloves, crushed. This is a non-negotiable for sautéing the broccoli rabe.
- Olive Oil – Be generous here, it brings everything together
- Salt
- Rolls – Sesame, ciabatta, or kaiser are all good options. A log roll works here too. Something that is nice and crusty on the exterior and soft inside.
How to make a Chicken Cutlet Sandwich
Once you have the chicken cutlets cooked and ready to go (check out the recipe in the link) the bulk of this recipe is really about cooking the broccoli rabe.
How to cook Broccoli Rabe
This recipe uses sautéed broccoli rabe in olive oil with lots of garlic. It’s delicious and super simple to make.
- Blanche the Broccoli Rabe – Get a large pot of water boiling and add a generous palmful of salt. Toss in your rabe and let it go for about three minutes, just until it’s bright green but still has some bite to it.
- Cool It Down – Immediately plunge that rabe into ice water. This stops the cooking and keeps your greens looking fresh and vibrant.
- Drain Well – Nobody likes a soggy sandwich, so make sure you drain that rabe thoroughly.
- Heat the Olive Oil and Garlic – Start with a cold pan, add a generous glug of olive oil and your crushed garlic. Turn the heat to medium and let that garlic get golden brown and fragrant.
- Sauté The Broccoli Rabe – Add your well-drained rabe to the pan, season it well with salt, and sauté until it’s tender but still has some life to it.
- Set it aside – Here’s the key: let that rabe come to room temperature while you get everything else ready. Trust me, room temp rabe makes for a better sandwich.
Build The Chicken Cutlet Sandwiches
- Layer Up – Start with those crispy cutlets and layer on plenty of that funky provolone
- Green Machine – Pile on that room-temp rabe
- Finish Strong – Add those peppadews, give it a nice drizzle of olive oil, and hit it with some flakey salt
Pro Tips from a Chicken Cutlet Enthusiast
Making the Broccoli Rabe
- Don’t skip the ice bath – this keeps the broccoli rabe bright green
- Salt the cooking water like the ocean
- Bite-sized pieces make for easier eating (and better sandwich structure)
Cutlet Wisdom
- Make sure your cutlets are evenly thin for perfect cooking
- Let them rest on a wire rack after frying to keep that crust crispy
- Salt them while they are hot!
The Final Assembly
- Layer that provolone while the cutlets are still warm for slight melting
- Room temp rabe is your friend – keeps everything perfectly balanced
- Don’t skip that final olive oil drizzle – it brings it all together
Some FAQs about making a Chicken Cutlet Sandwich
Can I prep anything ahead?
The rabe can be made a day ahead and stored in the fridge. And the same goes for those cutlets. This is not a sandiwhc where you need a freshly fried cutlet, though that is absolutely delicious. To reheat your cutlets pop them into a 350°F oven for 10 minutes until they’re warmed through and the exterior gets crisped up.
What’s the deal with sharp provolone?
Regular provolone would work here if that’s all you have, but really you want the sharp stuff – the kind with some age and attitude. It’s got a bit more funk to it and it’s what gives the sandwich its characteristic tang.
Do I really need the peppadews?
They’re my personal twist on the classic. While not traditional, they add a sweet-tangy pop that works surprisingly well. But if you’re a purist, feel free to skip them.
Some Storage Guidelines
The Chicken Cutlets
- Store them in the fridge for up to 3 days in an airtight container
- Reheat in the oven at 350°F for 10 minutes
- Skip the microwave. It’ll make them soggy and rubbery, I would say just eat them cold instead.
The Broccoli Rabe
- Keeps in the fridge for up to 3 days
- Serve it cold or give it a quick warm-up in a pan
- Don’t freeze it. It’ll turn to mush.
Some Variations on The Chicken Cutlet Sandwich
Make a Chicken Parmesan Sandwich
Add marinara and some mozzarella for a chicken parm situation. Totally different sandwich, but still very delicious
Layer in some Prosciutto
Layer on some thin-sliced prosciutto. Makes it a little fancy and salty in the best way. You could even crisp the prosciutto up for an extra crunchy bite.
Add Pesto
Spread a generous bit of pesto on those rolls. Great with fresh mozzarella instead of provolone. Try out this Classic Genovese Pesto or Sicilian Pistachio Pesto.
Add Long Hots
Add some long hots for extra heat
Make a Chicken Cutlet Sandwich with Vodka Sauce
Top those cutlets with a generous bit of warm vodka sauce and fresh mozzarella. Creamy, rich, and totally worth trying.
Go for a Mediterranean Vibe
Pile on roasted red peppers and fresh arugula. Finish with a drizzle of balsamic glaze. So good!
Remember, while these variations are all tasty, there’s something special about the classic combo of crispy cutlet, sharp provolone, and broccoli rabe. It’s a Philly classic for a reason, and once you try it, you’ll understand why.
Whether you’re a South Philly native or just someone who appreciates a serious sandwich, this recipe’s got you covered. It’s the perfect balance of crispy, bitter, sharp, and with those peppadews, a little sweet too. Now go make yourself a proper cutlet sammie!
Chicken Cutlet Sandwich
Ingredients
- 4 crispy chicken cutlets
- 1 bunch broccoli rabe washed well and cut into bite sized 2” lengths
- 1/4 C olive oil
- 4 cloves garlic
- salt
- 1 jar peppadews drained and torn if half
- sharp provolne thinly sliced or shaved
- 4 rolls sesame, ciabatta or kaiser rolls – whatever you like
Instructions
- Get a large pot of water boiling, add in a generous palmful of salt. Add rabe and boil for about three mins, just until it’s bright green but still al dente. Strain rabe and immediately immerse in ice water to stop the cooking. After it is all cooled, drain well.
- In a large sauté pan, off heat, add in a generous bit of olive oil and 4 cloves of crushed garlic. Turn on heat to medium and let cook till garlic is golden brown. Toss in your broccoli rabe, season with a good bit of salt and sauté until the rabe is nice and tender. Once the rabe is all cooked, I just let it hang out, off heat, and come to room temp while I get the rest if the sammie components together. I prefer it room temp in the sandwich.
- Now to make up those sammies. Layer your cutlets with a generous amount of shaved provolone, plenty of sautéed broccoli rabe and a handful of peppadews. I would also recommend a little extra drizzle of olive oil and some flakey salt. Eat up!
Notes
One thought on Chicken Cutlet Sandwich
Hey Rach I’m totally ‘Jones-in’ for one of those sammies. I want all the extra toppings. Yum. !!