2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
2 teaspoons kosher salt
120 grams (1 cup) plain breadcrumbs
20 grams salt and vinegar potato chips, not kettle cooked or thick cut
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 teaspoons garlic powder
70 grams (2/3 cup) all-purpose flour
2 large eggs, beaten
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 cup red sauce, divided, recipe follows
2 ounces low-moisture mozzarella, shredded
2 ounces Italian fontina, shredded
Chopped fresh flat-leaf parsley, for garnishing
8 large garlic cloves, peeled
2 teaspoons kosher salt
1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided
4 anchovy filets
1/2 teaspoon red pepper flakes
Two 28-ounce cans peeled whole San Marzano tomatoes, drained
One 2-inch Parmesan rind
This sauce recipe makes more than is needed for the chicken. Refrigerate the extra for up to a week, or, better still, freeze it for a rainy day.
Alex B.
Once again Alton Brown changed the way I cook. I have been making Chicken Parm using the same method by pan frying the breaded Chicken and then using a minimal amount of sauce. What changed was the addition of Salt & Vinegar potato chips to the bread crumbs and the Fontina cheese mixed with the Mozzarella cheese. I served this to my very closest friends and they thought I order it from a restaurant. These new updated recipes Alton is putting out have yet to disappoint me and the people who eat my food.
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