Chop: trim off the bottom 1–2 inches of tough stem ends from your broccoli rabe and chop the rest bite-sized.

Blanch: drop the greens into boiling salted water for 2 minutes. Drain and rinse with cold water. (This removes the slight bitterness.)

Sauté: heat 2 Tbsp olive oil in a skillet over medium heat. Add minced garlic and a pinch of red pepper flakes. Cook 1 minute until fragrant. Add the drained greens, season with salt, and cook 3–4 minutes until tender. Set aside.

Set up breading stations: 1/2 cup flour on a plate; egg beaten with a tablespoon of water in a bowl; 1 cup seasoned breadcrumbs on another plate.

Coat: pat cutlets dry. Dip each into the flour (shake off excess), then the egg, and finally press firmly into the breadcrumbs until fully coated.

Fry: heat 1/4 inch olive oil and 1 Tbsp butter (optional) in a large skillet over medium-high heat. Fry chicken 1–2 minutes per side just until golden and crispy. Transfer to a rack or paper towel and sprinkle with salt.

Slice the ciabatta rolls horizontally. Layer crispy chicken on the bottom half, top with the garlicky greens, then mozzarella.

Place the open sandwich under the broiler for about a minute to melt. Watch closely — low-moisture mozzarella melts quickly.

Close, cut in half and serve hot while the cheese is still perfectly melted.