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