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Italian Chicken Cutlet Sandwich with Broccoli Rabe and Provolone

kept bycheazza
recipe byFood52

4 (4-6 ounces) chicken cutlets (about ½-inch thickness)
2 large eggs
2 splashes milk
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/4 cup all-purpose flour
2/3 cups plain breadcrumbs
3 tablespoons olive oil
1 medium bunch broccoli rabe, stems removed
1 tablespoon oilve oil
2 small garlic cloves, thinly sliced
¼ teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 torpedo rolls or ciabatta rolls
4 slices sharp provolone cheese



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