• Combine the mayonnaise and roasted red peppers in a food processor. Blend until smooth. Set aside.
• Rinse and dry the kale. Boil a large pot of water and set up a large bowl of ice water. Place the kale into the boiling water for 1-2 minutes. Remove and plunge immediately into the bowl of ice water until cool. Drain.
• Heat 1/2 Tbsp. oil in a large skillet. Add the garlic and cook for 1 minute. Add the kale and red pepper flakes and saute until wilted, about 2 minutes. Set aside.
• Using a sharp knife, slice the chicken breasts crosswise so that you have 4-5 thinner pieces. Place between two pieces of plastic wrap. Pound thin using a mallet. (Omit this step if you don't have a mallet.)
• Heat remaining oil in the skillet over medium-low. Pour flour into a shallow bowl, then beaten egg into a second bowl and bread crumbs into a third bowl. Dredge each chicken breast in flour, then beaten egg mixture, then breadcrumbs. Place into the skillet. Cook until golden on each side, flipping after 6-7 minutes. Do not crowd the pan. Repeat the process with remaining cutlets.
• Remove from the pan to cool on paper towels
• Grate the cheese and sprinkle over the chicken cutlets. Place the cutlets onto a baking sheet. Warm in a 400 degree oven for 5 minutes, to melt the cheese.
• Slice the loaf of ciabatta crosswise. Spread with the roasted red pepper mayo. Layer on the chicken and wilted greens. Slice into four sandwiches.

Air Fryer Instructions

• Preheat air fryer to 365 degrees. Prepare the chicken in the dredge the same way you would if you were frying it. Place the chicken in the air fryer basket. Coat with nonstick cooking spray.
• Air fry for 8 minutes. Flip. Coat with nonstick cooking spray. Air fry for another 5 minutes. Remove from air fryer onto a wire rack.