Add broccoli rabe to a large pot of salted, boiling water. Cook for 3-5 minutes. Strain and add to a bowl of ice water to stop cooking. Once cooled, drain well.
Sautée broccoli rabe with olive oil and lots of garlic. Cook until broccoli rabe is tender. Turn off heat and set aside while you get the rest of your sandwich ingredients together.
To make your crispy chicken cutlets pound butterflied chicken breasts, dip in flour, egg then panko. Cook in olive oil until golden brown. Season with salt.
To make sandwiches, layer your cutlets with shaved provolone, broccoli rabe and a handful of peppadews. I would also recommend a little extra drizzle of olive oil and some flakey salt.