Pork Cutlet Sandwich with Broccoli Rabe

Look at that Sammie!!

Pork Cutlet with Broccoli Rabe – a Philadelphia staple! If you’ve ever been to Philly you’ve most likely had a cheesesteak. And if you’ve been to Philly and HAVEN’T had a cheesesteak…well…go back to Philly and get one. A casual Philly-goer will tell you their favorite cheesesteak. Someone that has lived in Philly will tell you their favorite roast pork sandwich.

Origin of a legend

Believed to have originated in the Italian American section of South Philly, the classic roast pork sammie is an unrivaled piece of the Philly food scene. Whether you prefer DiNic’s John’s, Tony Luke’s, or one of the countless others we can all agree that this sandwich is a beast. This sammie is typically made with a slow-roasted pork shoulder, sautéed broccoli rabe, and provolone. Depending on where your favorite Philly spot is, you might even get it with some roasted long hots.

We didn’t feel like taking the traditional route – nor did we have the time to slow roast pork for lunch. We went with a pork cutlet instead; just like grandma used to make.

Why pork cutlet and not chicken?

Choosing between a pork cutlet sandwich and a chicken cutlet sandwich can be a tough decision, but here are a few reasons why a pork cutlet sandwich is better

• Flavor: Pork has a richer and more distinct flavor than chicken, which can make for a more flavorful and satisfying sandwich. The breading and seasoning on a pork cutlet can also enhance its flavor and texture.
• Juiciness: Pork is naturally more juicy than chicken. A properly cooked pork cutlet can be juicy and flavorful, while a chicken cutlet can sometimes be dry or overcooked.
• Just as Lean: Pork gets a bad rap. Certain cuts can be fatty but the pork chops used here are lean and healthy in a well balanced diet.

Trust the process

Let get to making this pork cutlet and broccoli rabe sandwich. Start by putting a pot of salted water on the stove and bring it to a boil. This will be for the broccoli rabe. 

While the water is getting to boil, put each pork chop in between two layers of plastic wrap and pound each one out to about a half inch thickness. 

Season each cutlet with salt and pepper. Also remember season the flour with salt and pepper.

Breading your pork

Confession: I love getting my fingers dirty breading meat. It brings me back to my childhood and helping my mother in the kitchen. Dip each cutlet in the flour first, completely coating it. Shake off any excess flour. Dip the cutlet in the egg next, completely coating it and shaking off any excess. Finish it in the breadcrumbs. Completely coat the cutlet in the bread crumbs. We prefer the panko as it really gets that extra crisp when you put it in the pan.

Here are the pans we used for the breading and flour. We use them for a ton of things in our kitchen.

Cook your broccoli rabe

Check on your pot of water at this point, it’s probably boiling. Gently drop in the bunch of broccoli rabe in the boiling water. Make sure it’s submerged. Let it cook for about 3 minutes. It should be a vibrant green color. Strain it from the boiling water and drop it in an ice bath to stop the cooking.

Time to cook your pork

Back to the cutlets. Put a thin layer of vegetable oil in the pan, just enough to coat the bottom. Turn the temperature to medium heat and let the oil get hot. It should start to just smoke, that’s how you know it’s hot enough. Carefully put the breaded cutlets in the pan, placing it in the pan away from your face, just in case any oil decides to jump out from the pan it won’t go in your face. Cook the cutlets for about 3 – 4 minutes on each side. Once you see that familiar golden brown, it’s time to flip. Once done, remove the cutlets from the pan and put on a cooling rack to let any excess oil drip off.

A shit ton of garlic

While the cutlets are cooling, finish the broccoli rabe. Slice a shit ton of garlic. Yes, that’s the official measurement we use. Because you can never have enough garlic in Italian cooking. Bring the oil from the cutlets back to temperature and add in the garlic. it should start to just brown on the edges. Add in the broccoli rabe, season with salt and pepper,  and mix in with the garlic, cooking for about 3 – 4 minutes.

Ingredients, assemble!

Remove broccoli rabe from the pan. It’s time to assemble your sammie. 

Its time to assemble your pork cutlet sandwich with broccoli rabe!

Slice your seeded semolina bread down the middle, the whole way through. None of that three quarters slicing business. 

Brush both sides of the bread with some olive oil. Add the pork cutlet. Top with a generous amount of broccoli rabe. Shave a bunch of parmesan on top. Smash that bad boy down with your hands. Take a picture. Post it to your Instagram. Enjoy.

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