In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon of garlic powder, Italian seasoning, ½ tablespoon of kosher salt, and ¼ tablespoon of pepper until well combined. This mixture will help create a flavorful coating for the chicken. Set aside.

In another shallow bowl, whisk the milk with the remaining garlic powder, salt, and pepper to create a wet batter. This is where the chicken will get its moisture and additional flavor. Set this bowl aside, too.

In a third shallow bowl, combine the Panko bread crumbs and parmesan cheese. Mixing these together ensures that the cheesy flavor is evenly distributed throughout the breading. This will enhance the taste and create an extra crispy layer.

Take one piece of the chicken breast half and dredge it in the flour mixture, making sure to coat it evenly. Shake off any excess flour to avoid clumping. Then, transfer the chicken to the wet batter, allowing it to soak up the moisture.

Next, dredge the chicken in the breadcrumb mixture, pressing the crumbs onto the surface to help them stick. This step is crucial for achieving that crunchy exterior. Place the breaded chicken on a baking sheet lined with parchment paper. Repeat this process with the remaining chicken pieces.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. You want enough heat to create a golden crust on the chicken without burning it. Don’t worry if you need to do this in batches; it’s better to give each piece enough space to cook properly.

Carefully add the chicken to the skillet, ensuring not to overcrowd the pan. Cook the chicken for about 4 to 5 minutes on each side, or until golden brown and crispy. When the chicken releases easily from the pan, it’s time to flip it. This will create that beautiful crunch we’re all after!

Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. This helps maintain the crispy texture. Set the chicken aside while you prepare the broccoli rabe.

Fill a large stock pot with water and bring it to a boil. Add the broccoli rabe to the pot and blanch for exactly one minute. This quick cooking method brightens the color and softens the greens without losing their vibrant flavor. Drain the broccoli rabe and pat it dry with a towel.

In the same skillet, heat 1 tablespoon of olive oil and add the blanched broccoli rabe. Sauté it for 2 to 3 minutes, seasoning with salt and pepper to taste. The sautéing process will bring out the natural flavors and make it more tender. Set aside.

In a small bowl, stir together the mayonnaise and pesto. This creamy spread adds a wonderful herby flavor to the sandwich. Spread the mayonnaise mixture generously on the cut sides of the ciabatta bread.

Layer the provolone cheese on the bottom half of the ciabatta. Top the cheese with the crispy chicken, followed by the sautéed broccoli rabe and roasted red peppers. Carefully place the top half of the bread over the fillings and slice the sandwich into individual pieces, approximately 3 inches wide. Serve immediately and enjoy the burst of flavors!