One of my go-to sandwiches in Washington, D.C., is the chicken cutlet at Taylor Gourmet, where the owners hail from Philadelphia and the sandwiches are all homages to the way things are done in the City of Brotherly Love. Their sandwiches are studies in simplicity: not too many ingredients, but they’re high-quality ones, treated well. I love their combination of crunchy chicken, bitter and spicy broccoli rabe, and slightly melting provolone. But at home I like to jazz things up by adding a mayonnaise spiked with peppadews, those miniature red peppers from South Africa that are pickled to sweet-and-sour perfection. If you can’t find them, substitute your favorite bread-and-butter pickle

　　

Ingredients

3 tablespoons extra-virgin olive oil

　　1/2 teaspoon red pepper flakes

　　3 stalks broccoli rabe, cut into 2-inch pieces

　　4 or 5 peppadew peppers, drained and finely chopped

　　1 tablespoon mayonnaise

　　1 small (about 4 ounces) boneless, skinless chicken breast half

　　Kosher or sea salt

　　Freshly ground black pepper

　　1 egg

　　1/4 cup Japanese-style panko

　　2 slices provolone cheese, preferably aged (piccante)

　　1 large soft Portuguese sweet roll or Philly-style submarine roll, halved

　　

Step 1

Pour 1 tablespoon of the oil into a medium skillet over medium heat. When it starts to shimmer, add the red pepper flakes and cook, stirring, for a minute or two. Add the broccoli rabe and sauté until the broccoli rabe is tender, 4 to 5 minutes. Use a slotted spoon to transfer the broccoli rabe and red pepper flakes to a plate or bowl.

　　

Step 2

In a small bowl, stir together the peppadew peppers and mayonnaise.

　　

Step 3

Lay the chicken between two large pieces of plastic wrap on your work surface, and pound it to a thickness of about 1/4-inch. Season it generously on all sides with salt and pepper.

　　

Step 4

In a shallow bowl, whisk the egg to combine. Spread the panko crumbs onto a plate. Dip the chicken breast in the egg, then dredge it in the panko crumbs, turning it and patting them on with your hands to coat the chicken well.

　　

Step 5

Pour the remaining 2 tablespoons of oil into the skillet over medium heat. When it starts to shimmer, lay the chicken cutlet in the pan and let it cook undisturbed until it is golden brown on the bottom, 2 to 3 minutes. Use tongs to turn the cutlet over, then lay the provolone pieces on the cooked side of the chicken, overlapping slightly, and cook until the bottom is golden brown and the chicken is cooked through, 2 to 3 minutes. Transfer the chicken to a serving plate.

　　

Step 6

To assemble the sandwich, place the two roll halves on the serving plate. Spread one slice with the peppadew mayonnaise, then top with the chicken cutlet, broccoli rabe, and remaining roll half, and eat.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.