Chicken Cutlet Recipe
seeded roll, cooper sharp, broccoli rabe, long hots
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Ingredients
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Chicken Cutlets & Breading
Roll & Cheese
Broccoli Rabe & Long Hots
Finishing & Assembly
Method
Chicken Cutlets & Breading
- 1
Prepare chicken
Slice each chicken breast horizontally to make 2 thinner cutlets (or butterfly and pound to 1/4" thickness). Trim fat. Place between plastic wrap and pound gently with a meat mallet or rolling pin to uniform 1/4" thickness.
- 2
Set up dredging station
Place flour in a shallow dish and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl whisk the eggs with 2 tablespoons whole milk until combined. In a third bowl combine breadcrumbs, grated Parmesan, garlic powder, paprika, and remaining 1/4 tsp black pepper.
- 3
Bread the cutlets
Pat cutlets dry. Dredge each cutlet in flour, shaking off excess, dip into egg mixture, then press into breadcrumb mixture to coat evenly. Set breaded cutlets on a plate and let rest 5 minutes to help coating adhere.
- 4
Pan-fry the cutlets
Heat a large skillet over medium-high heat. Add 1/2 cup neutral oil and 1 tablespoon butter. When oil shimmers (about 350°F/175°C), add cutlets in a single layer without crowding. Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper-towel-lined plate and keep warm.
Broccoli Rabe & Long Hots
- 5
Blanch broccoli rabe (optional, reduces bitterness)
Bring a medium pot of salted water to a boil. Add broccoli rabe and blanch 1 minute, then transfer immediately to ice water to stop cooking. Drain and squeeze out excess water. (If you prefer more bite, skip blanching and cook directly.)
- 6
Sauté peppers and garlic
In a separate large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add sliced long hot peppers and cook 2-3 minutes until they begin to soften. Add sliced garlic and cook 30-45 seconds until fragrant, stirring constantly to avoid burning.
- 7
Finish broccoli rabe
Add blanched/drained broccoli rabe to the skillet with peppers and garlic. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon crushed red pepper flakes. Sauté 3-4 minutes until heated through and tender to your liking. Finish with 1 teaspoon fresh lemon juice if using. Keep warm.
Roll & Assembly
- 8
Prepare rolls
Slice seeded rolls in half and lightly toast cut sides in a dry skillet or under a broiler until golden (about 1-2 minutes). Spread mayonnaise and Dijon mustard on the cut sides if using.
- 9
Assemble sandwiches
Place one hot breaded chicken cutlet on each bottom roll. Top each cutlet with two slices Cooper Sharp cheddar. If you want the cheese melted, place assembled open-faced under a broiler for 30-60 seconds until cheese softens and bubbles. Pile a generous portion of the sautéed broccoli rabe and long hots over the cheese. Cap with roll tops and serve immediately.