Chicken Cutlets with Broccoli Rabe and Provolone

This meal was inspired by an awesome looking sandwich that I bookmarked a while ago. In an effort to cut the carbs a bit, I omitted the bread and made a little chicken bake instead. I was afraid that the rabe would make the chicken soggy, but it didn’t at all. This was delicious.

Chicken Cutlets with Broccoli Rabe and Provolone
Serves 4
Recipe by Just the Tip / Inspired by Food Blogga
Here’s what I used:

For the chicken:

  • 2 large chicken breasts, sliced in half horizontally (about 6-7 ounces each)
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 2/3 cup plain breadcrumbs
  • 3 tbsp olive oil
  • pinch red pepper flakes
  • juice from 1/4-1/2 lemon
  • salt, pepper

For the rabe:

  • 1 bunch chopped broccoli rabe, stems removed,
  • 1 tablespoon olive oil
  • 2 garlic cloves, grated
  • pinch crushed red pepper flakes
  • salt, pepper
  • 4 slices provolone cheese

Here’s what I did:

  1. Preheat the oven to 400.
  2. First, bring a large pot of water to a boil. Salt the water, and add the broccoli rabe to the water and cook for 2 minutes. Strain out to a medium bowl that has been filled with water and some ice cubes.  Swish the broccoli rabe around in the water to stop the cooking process, and drain. Reserve.
  3. Lay a piece of saran wrap on top of the chicken cutlets and pound out with a meat mallet until about 1/2 inch thick.  Set up your breading station for the chicken. From left to right, arrange 3 shallow dishes with flour, beaten egg, and breadcrumb. Season the flour with salt and pepper.
  4. In a large saute pan, heat 3 tbsp of olive oil over medium heat for a few minutes. Dredge each chicken cutlet in flour, then dip in egg, then coat in breadcrumbs. Fry 2 pieces of chicken at a time until golden brown, about 3-4 minutes on each side. Remove to a waiting paper plate that is lined with paper towels and move on to the next batch.
  5. Meanwhile, in another large saute pan, heat 1 tbsp of olive oil over medium-high heat. Grate in the garlic and add the red pepper flakes; saute for a minute or two until fragrant. Add the broccoli rabe and saute for 5 minutes or so. Season with salt and pepper.
  6. Arrange the cooked chicken in a baking dish and squeeze with a little lemon.
  7. Using tongs, grab some rabe, squeeze as much liquid out as you can with the tongs, and top each piece of chicken.
  8. Top with the slices of provolone…
  9. And bake for 5 minutes or so until the cheese is melted.
  10. Serve immediately.

One thought on “Chicken Cutlets with Broccoli Rabe and Provolone

  1. Tricia says:


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