Chicken Parmesan
More American classic than Italian creation, Chicken Parmesan has long suffered from soggy breading, insipid sauce, and gummy cheese topping. No more! This Italian-American culinary concoction finally gets its due with San Marzano tomatoes, crispy coating, and a foolproof cooking method that guarantees cheesy goodness.Note: This makes more sauce than is needed for the chicken. Refrigerate the extra for up to a week ,or, better still, freeze it for a rainy dayThis recipe first appeared in Season 1 of Good Eats: The Return.
- Time: 150 min
- Servings: 4
Source: Alton Brown
Ingredients
- extra-virgin olive oil
- large garlic cloves, minced
- anchovy filets
- teaspoon red pepper flakes
- cans peeled whole tomatoes, preferably San Marzano, drained
- teaspoons kosher salt
- Parmesan rind
- boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
- salt and vinegar potato chips, not kettle cooked or thick-cut
- plain breadcrumbs
- teaspoons dried parsley
- teaspoons dried oregano
- teaspoons garlic powder
- all-purpose flour
- large eggs, beaten
- tablespoons unsalted butter, divided
- tablespoons extra-virgin olive oil, plus more if needed
- Red Sauce , divided
- ounces grated low-moisture mozzarella
- ounces grated Italian fontina
- Fresh chopped flat-leaf parsley, for garnishing