Chicken Cutlet, Broccoli Rabe & Fresh Mozzarella Sub
  • 4 chicken breasts, pounded out thin
  • 1 egg whisked with a splash of water
  • about 1- 1½ cup of Italian seasoned breadcrumbs
  • 1 bunch broccoli rabe, thick stems cut off
  • 2 cloves fresh garlic, thinly sliced
  • a pinch or two crushed red pepper
  • fresh mozzarella
  • 4 small sub rolls
  • a few Tbsp melted butter
  • garlic powder
  • fresh chopped parsley
  1. Start by breading the cutlets so they have some time to rest. Dredge the pounded cutlets in the egg then coat well with the breadcrumbs. Set aside.
  2. Get a large pot of water boiling. Add several pinches of salt and the broccoli rabe. Cook until tender. Drain and set aside.
  3. In a skillet over medium low heat, add a few drizzles of olive oil, the fresh garlic and crushed red pepper. Once the garlic is fragrant toss in the broccoli rabe and shut the heat.
  4. Ok time to fry the cutlets. In a large heavy skillet, add in enough olive oil to coat the bottom well. You can check the temp of the oil by carefully dropping in a piece of bread crumb. If it bubbles around it, the oil is ready. Cook the cutlets about 3- 4 minutes per side, until golden. Place on a cooling rack.
  5. Prep the rolls. Slice open, brush melted butter on the insides of the rolls, sprinkle with a little garlic powder and so fresh parsley. Pop under the broiler for a couple minutes until golden.
  6. Assemble the subs. A cutlet topped with the broccoli rabe and a couple slices of fresh mozzarella. Serve with a simple salad.
Recipe by LeMoine Family Kitchen at