Ingredients
- 2 Chicken Breasts, boneless skinless
- ½ cup Anna TIPO 00 Flour
- 1 Egg
- 1 cup Cento Seasoned Bread Crumbs
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 bunch Broccoli Rabe, washed and trimmed
- ¼ tsp Cento Crushed Red Pepper
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- ½ jar Cento Fried Long Hot Peppers (12 oz)
- 2 Hoagie Roll
- 6 Slices Mozzarella Cheese
Directions
Begin by pounding boneless, skinless chicken breasts to an even thickness, then coat them in flour, salt, pepper, beaten eggs, and seasoned breadcrumbs before frying until golden brown and an internal temperature of 165°F. In a separate pot of boiling salted water, blanch broccoli rabe until vibrant green, then sauté it with garlic and red pepper flakes in olive oil. Assemble the sandwich by placing a chicken cutlet on each roll, covered with slices of mozzarella cheese, a generous portion of sautéed broccoli rabe, and topping it with long hot peppers. Serves 2.
