If you follow me on I/G, you may have noticed that I’ve started playing “What am I making for dinner” as my I/G story from time to time.
This recipe was shared on there, and yes there were a LOT more pictures on my I/G story, but I took a few to share on here too.
Richard and I are HUGE Alton Brown fans. We have seen him live twice, watch him on YouTube and his tv shows. I also follow him in I/G and Facebook, oh and have one of his cookbooks that I use all the time. When he announced that he was re-launching Good Eats, we knew we’d be watching and making more of his recipes.
The first episode was Chicken Parm. Who doesn’t love a GOOD chicken parm? Don’t get me wrong there are some really bad or just ok chicken parms out there, but I love a good chicken parm. So we decided this would be a good one to try… so we did!
- 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 (I needed more)
- 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
- 2 ounces of Parmesan, shredded
- Cut the flattened chicken into 6-8 pieces per breast.
- Salt and place on a rack on top of a cookie sheet
- Cover and refrigerate 30 min
- This is when I made the red sauce, see below for steps and heated the oven to broil
- Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.
- set up a breading station (flour, egg, crumbs from step 5).
- Dry off chicken then put through the breading process. place on another rack over a cookie sheet to collect any excess coating
- Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in skillet over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken
- Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish and broil about 2 minutes.
- Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, Scatter the cheeses over the sauce.
- put back under the broiler until the cheese begins to brown
- 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
- grate garlic on micoplane to form a paste
- mix with 1/4 cup EVOO and salt
- cook in a medium sauce pan over medium heat until it begins to brown
- add the anchovies and break down with a wooden spatula
- add strained tomatoes and break up with wooden spatula
- submerge the Parmesan rind
- reduce heat to medium-low and let simmer for 1 hour or until the sauce looks “dry”
- discard the rind and use the rest for the chicken parm
This was sooooooo good. We really enjoyed this chicken parm. I used 3 breasts since that was what was in the pack we purchased. Since it didn’t all fit into the pan we had some that did not have sauce on it. This was a really good breaded chicken patty.
So here is what I’d do different… I enjoyed the sauce that was in the bottom of the pan that had been broiled, but I didn’t like having the chicken on top of it as it started to get soggy. So next time I will put one pan in the oven with just sauce, and another one with the chicken and cheese and make my own chicken parms tableside!