Chicken Cutlet Sammies

with sharp provolone, broccoli rabe + peppadews

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 sammie, 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.
Chicken Cutlet Sandwich
Chicken Cutlet Sandwich
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Chicken Cutlet Sandwiches
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Chicken Cutlet Sammies

with sharp provolone, broccoli rabe + peppadews

Fried Chicken Cutlets
The other Stuff
  • 1 bunch Broccoli Rabe – washed well and cut into bite sized 2” lengths
  • ~ 1/4C Olive Oil
  • 4 Cloves Garlic
  • Salt
  • Peppadews – Drained and torn if half
  • Sharp Provolne – thinly sliced or shaved
  • Long rolls, Ciabatta or Kaiser Rolls – whatever you like

I would recommend getting your cutlets ready to go first. Recipe for those is here: CRISPY CHICKEN CUTLETS

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!

Yum

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