Prep time: 17 minutes
Cook time: 13 minutes
Servings: 4

• 4 tablespoons Filippo Berio Olive Oil, divided
• 1 small onion, diced
• 1 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon fine sea salt, divided
• freshly ground black pepper, to taste
• 6 oil-cured black olives, pitted and diced (optional)
• 1/3 cup all-purpose flour
• 4 chicken cutlets (about 1 pound total)
• 1 egg, beaten
• 1/2 cup bread crumbs, toasted
• 8 slices bread, toasted
• 4 slices provolone cheese (optional)

1. In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
2. In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.
3. In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.

To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.