Mom’s Chicken Cutlet Sandwich Recipe

East coast Italian Americans love this Chicken Cutlet Sandwich. Delicious chicken cutlets, somewhat bitter sautéed broccoli rabe, fresh mozzarella cheese, basil pesto, and roasted peppers or tomatoes are layered on Italian bread. It's the best leftover use ever! 


- 8 thick slices Italian bread, toasted (See NOTES.) - About ½ cup pesto, either homemade or store-bought - 12 slices fresh mozzarella (about 12 ounces) - About 1 cup roasted tomatoes or sliced roasted red peppers, drained (about 4 ounces) - About 1½ cups sautéed broccoli rabe (about 12 ounces, see NOTES.) - 4 (5/6-ounce each) chicken cutlets, either fried or baked Fresh basil leaves (optional)

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Make sure that all of the components are prepared and collected in accordance with the specifications that were presented before. Whenever you are working with sliced bread, you have the freedom to toast it in any manner you desire, just like I have done here.   


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In the event that you are using rolls, cut them in half along their length. If you are using loaves, ensure that they are cut into halves or thirds so that you can properly portion them.  

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Using the following method, construct each sandwich by placing each component on the bread in the sequence that is listed:  For each sandwich, spread approximately one tablespoon of pesto on each half or side of the bread.   

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Next, place three slices of fresh mozzarella on one side of the bread. Next, place a quarter cup of roasted red peppers or roasted tomatoes on top of the mozzarella. Next, place a third of a cup of sautéed broccoli rabe on top of the peppers or tomatoes.  

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Finally, place one chicken cutlet (or two smaller cutlets) on top of the broccoli rabe. Finally, place a few fresh basil leaves on top of the chicken cutlet.   

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After that, press down on the sandwich's top, which is the second slice of bread, the half of bread, or the roll that has been coated with pesto. Sandwich should be cut in half carefully before being served. Best wishes for a delicious meal!  

Also see

Italian Pulled Pork ~ Slow Roasted Pork Shoulder