9th Street Chicken Cutlet Recipe
Bell & Evans chicken breast, pounded cutlet style, breaded, pan fried, spicy sausage, broccoli rabe, provolone, blistered long hots
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken Cutlets
Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season with salt and pepper.
- 2
Bread the Chicken
Dredge each chicken cutlet in flour, dip in beaten eggs, and then coat with breadcrumbs.
- 3
Pan Fry the Cutlets
Heat oil in a large skillet over medium heat. Pan fry the breaded chicken cutlets until golden brown and cooked through, about 4-5 minutes on each side. Remove and drain on paper towels.
- 4
Cook the Sausage
In the same skillet, remove excess oil and add the spicy sausage. Cook until browned and cooked through, breaking it into pieces as it cooks.
- 5
Sauté the Broccoli Rabe
Add the broccoli rabe to the skillet with the sausage and sauté until tender, about 3-4 minutes.
- 6
Assemble the Dish
On each chicken cutlet, layer the sautéed sausage and broccoli rabe, then top with provolone cheese and blistered long hots. Let it melt slightly before serving.
