Chicken Philly Recipe

Slice and pound

Slice each chicken breast horizontally to make two cutlets (or butterfl y and then halve) so you have thin pieces about 1/2-inch thick. If needed, place between plastic and gently pound to even thickness.

Season both sides of the chicken cutlets with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Core the bell peppers and cut into thin 1/4-inch strips. Peel and thinly slice the onion into half-moons. Split hoagie rolls and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Add the sliced onions and all bell pepper strips to the skillet. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano. Stir to combine.

Sauté, stirring occasionally, until the peppers and onions are softened and slightly caramelized, about 8–10 minutes. Reduce heat if browning too quickly.

Transfer the sautéed peppers and onions to a bowl and keep warm. Wipe out the skillet if there is excessive fond, leaving a thin coating for flavor.

Return the skillet to medium-high heat and add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter melts and mixture is hot, add the seasoned chicken cutlets in a single layer (work in batches if needed).

Cook the chicken 3–4 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C). Adjust time if cutlets are thicker.

Remove chicken to a plate. If making both sandwiches at once, keep chicken warm in a low oven (200°F / 95°C).

Return the cooked chicken to the skillet over low heat, top each cutlet with two slices of Swiss cheese. Cover the skillet with a lid for 1–2 minutes until cheese is melted and bubbling.

While cheese melts, lightly toast hoagie rolls in a separate skillet or under a broiler until just golden, about 1–2 minutes.

If using optional finish: mix 2 tsp mayonnaise, 1 tsp hot sauce and 1/2 tsp lemon juice and spread on both cut sides of each toasted roll.

Place a cheese-topped chicken cutlet on the bottom half of each roll, spoon a generous portion of the sautéed peppers and onions over the chicken (divide evenly), then top with the roll cap.

Serve immediately while hot.