What's for Dinner? Chicken Cutlets & Broccoli Rabe

If you came here today looking for Irish Soda Bread, my mother-in-law's excellent recipe can be found here.

Instead here is something green for St. Patrick's Day.

If you think you don't like broccoli rabe, think again.
It's only bitter because someone served it to you past its prime.

When you buy it fresh, with bright green leaves and tight flowers, I promise you, it's a different animal (or vegetable).

Fry up some cutlets, old school. F.E.B.
Flour. Egg. Breadcrumbs (the Progresso Italian seasoned kind), in that order, and serve over some rabe and you will be a happy person.

Sauteed Broccoli Rabe: (also known as rapini in Italy)

1 bunch of fresh broccoli rabe
4 cloves garlic, sliced
1 tbsp sea salt
a few shakes of hot pepper flakes
olive oil
a splash of red wine vinegar

Some people par-boil their broccoli rabe first, but I find it gets too soggy. Here is my way.

Trim the bunch of broccoli rabe by cutting an inch off the stems. Wash the broccoli rabe and shake most of the water out.

Coat a heavy skillet w/ olive oil and place the washed rabe in the pan (you will add the garlic cloves later). Place the lid on the pan and cook for 4 minutes. Using tongs, turn the rabe so all the stalks are getting coated with olive oil.

Drizzle w/ more olive oil and season with sea salt and hot pepper flakes.

Now add the garlic cloves and cover the pan again for another 4 minutes (about 8-10 minutes total cooking time).

The vegetable will get bright green and the stems will soften. When they look done (I like mine on the mushier side), then splash with a small amount of red wine vinegar to finish.

Serve as a side dish, or add some sausage and cook it together w/ pasta. My favorite way is with chicken cutlets.
It's a beautiful vegetable when cooked right.

"Try it you'll like it".


We're big fans of broccoli rabe here...that's the kind of green we'll be eating here tonight, too :)
Great dish for today and good advice about the broccoli rabe.

Happy St. Patty's Day Stacey.
Ciao Chow Linda said…
Last night I finished one of the last remaining packages of wild broccoli rape that Rich gathered in nearby fields last spring. I prepare with garlic, salt ,olive oil and red pepper like you. I may make that chicken tonight - have a little nephew visiting who would love it.
Linda said…
Chicken looks yummy, but Im hoping if I drop in today at your MIL's there will be some Irish Soda Bread, I have tried making it, with her recipe and yes, her's is always better. So im not even going to try.!
Happy St Pats Day.
Love ya
Unknown said…
Stacey, can you recommend a GOOD olive oil for salad dressings? I have tried several and some have been expensive but I have yet to find one. Thank you!

The JR said…
I've never found the broccoli rabe here, but I did find seeds and want to try growing some.
Love broccoli rabe, just made some this past Saturday with sausage and pasta, otherwise I make it as a side just the way you do with lots of garlic and red pepper. So good!
Stacey Snacks said…

I love Frantoia olive oil from Italy, but it is $25 per bottle, so I save it for salad dressings......however, I buy Colavita, which is also from Italy, it's mild and delicious. I go thru 2 big bottles per month! It's very affordable.
This is exactly how I make my broccoli rabe with a splash of vinegar. Sometimes I add a spoon of sugar too. If I have time I am making your irish soda bread. I've made it before and it's really good!
Claudia said…
When I find broccoli rabe - I grab it and cook it just as you do. I have tried growing it but it seems to not like my climate (the nerve?). I like Irish soda bread but I do prefer this.
Beautiful photos of a delicious dinner. Greens of any kind are so healthy. I like vinegar on mine too.
xo, Rosemary
Joanne said…
I grew up on sausage and broccoli rabe but I love the sound of this simple preparation! Easy for a great weeknight meal!
Anonymous said…
My kind of eatin' o' the green. Nothing more noxious than the smell (that's as close as i get) of the traditional corned beef n' cabbage dinner boiling away. And I'm part Irish. Sorry, McMom.
LauraNorthernCA said…
Chicken cutlets were the ultimate comfort food in my (half) Italian household. My mom added grated parmesan to the breading too. Wonderful fresh & hot from the pan, but equally good cold the next day. Thanks for the trip down memory lane!
Melbourne Girl said…
Stacey, I love broccoli but I'm not sure what broccoli rabe is?
The cutlets look pretty darn good too...I've got some chicken thighs in the freezer so they might get the treatment tonight. Yum

Melbourne Girl said…
Ahhh got it! It's called broccolini down here, and is sold as a Chinese veggie for stir fry's etc

I'll try it this way for a change. Thanks Stacey
Noelle Ritter said…
Again, thanks for the inspiration!

Noelle Snacks? doesn't quite have the same ring...