Chicken Parmesan Recipe with Homemade Red Sauce

altonbrown.com

Fanboys02

Alton
Brown

subheading: FOR THE RED SAUCE:

¼ cup extra-virgin olive oil

6 large garlic cloves, minced

4 anchovy filets

½ teaspoon red pepper flakes

2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained

2 teaspoons kosher salt

1 (2-inch) Parmesan rind

subheading: FOR THE CHICKEN PARM:

2 (8-ounce) boneless, skinless chicken breasts, butterflied and pounded to ⅛-inch thick

2 teaspoons kosher salt

1 ½ cups salt and vinegar potato chips, not kettle cooked or thick-cut

¾ cup plain breadcrumbs

2 teaspoons dried parsley

1 ½ teaspoons dried oregano

1 ½ teaspoons garlic powder

⅔ cup all-purpose flour

2 large eggs, beaten

4 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil, plus more if needed

1 cup Red Sauce (above), divided

2 ounces grated low-moisture mozzarella

2 ounces grated Italian fontina

Fresh chopped flat-leaf parsley, for garnishing

subheading: Specialized Hardware:

9-by-13-inch broiler-safe baking dish or pan

Mortar and pestle and a large wooden spoon

Directions at altonbrown.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer