Chicken Parmesan Recipe With Homemade Red Sauce | Alton Brown

Name: Chicken Parmesan Recipe With Homemade Red Sauce | Alton Brown
Total time: 150 min
Ingredients: 1/4 cup extra-virgin olive oil; 6 large garlic cloves, minced; 4 anchovy filets; 1/2 teaspoon red pepper flakes; 2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained; 2 teaspoons kosher salt; 1 (2-inch) Parmesan rind; 2 (8-ounce) boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick; 1 1/2 cups salt and vinegar potato chips, not kettle cooked or thick-cut; 3/4 cup plain breadcrumbs; 2 teaspoons dried parsley; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons garlic powder; 2/3 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

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Alton Brown's chicken Parmesan vastly improves upon the classic, with crisp chicken, deeply flavorful sauce, and just enough cheese.

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Ingredients

1/4 cup extra-virgin olive oil
6 large garlic cloves, minced
4 anchovy filets
1/2 teaspoon red pepper flakes
2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained
2 teaspoons kosher salt
1 (2-inch) Parmesan rind
2 (8-ounce) boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
1 1/2 cups salt and vinegar potato chips, not kettle cooked or thick-cut
3/4 cup plain breadcrumbs
2 teaspoons dried parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
2/3 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