In a large skillet, drizzle some olive oil and add anchovies. Use a spatula to break the fish down and saute for a few minutes. Add chopped garlic, red pepper flakes and saute for another 2 minutes until lightly brown.
Add chopped tomatoes and olives and allow to cook until the tomatoes break down. About 3 minutes.
Add tomato paste and stir to incorporate. Add capers and cook for another 2 minutes for all the flavors to blend. Add chopped parsley and remain on low heat. Taste for seasoning.
To make the chicken cutlet, pound the chicken breast if you haven't already.
Dredge chicken breast in flour, then egg then breadcrumbs making sure everything is coated well.
In a separate heated skillet with olive oil, place chicken in and allow to cook until crispy and brown on one side, about 5-7 minutes. Turn over and cook other side. Reserve chicken to plate when done.
Slice ciabatta in half and grill to warm bread. If you have leftover garlic, rub garlic on the inside of grilled bread.
Assemble sandwich with chicken cutlet and topping with puttanesca sauce.