| Total: | 2 hr 30 min |
| Active: | 1 hr |
| Yield: | about 4 servings |
Ingredients
- 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
Instructions
- Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use “half” sheet pans for this). Cover and refrigerate for 30 minutes.
- 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 with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.
- Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.
- Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.
- Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan 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 or pan and broil until the sauce bubbles and begins to caramelize, 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, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
- Return to the broiler until the cheese is bubbly and beginning to brown, about 1 minute to 1 minute and 30 seconds.
- Garnish with chopped flat-leaf parsley.
- Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.
- Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.
- Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)
- Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.
- Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook’s Note.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 920 |
| Total Fat | 52 g |
| Saturated Fat | 18 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 55 g |
| Cholesterol | 259 mg |
| Sodium | 1621 mg |
Reviews
Every part of this recipe is so flavorful. Not only that, buts it’s also very easy to make. I would give this 100 stars if I could. Our go to for Chicken Park!
I can’t order chicken or veal parm anymore because nothing else lives up to how delicious this recipe is!
Great Recipe. An absolute family favorite.
I was kind of a train wreck making this tonight…only had one can of San Marzano tomatoes, and thought I bought anchovies only to realize they were sardines. So I improvised and it was still delicious. Added a can of stewed tomatoes and skipped the anchovies. Rushed the sauce as it was a weeknight so it didn’t simmer down like it should have. Skipped the initial broil of the sauce. But guess what? Still delicious. Breading gives a great crispy crust and the sauce was great, my family loved this. Next time I’ll get my act together and follow the recipe more closely, but the good news is this is a forgiving recipe that allows for improvisation in a pinch.
Holy buckets. This is the best chicken parm I’ve ever had. The tomatoes are a must, so don’t get any old canned tomatoes. I took out the anchovies since I don’t like them. Amazing flavor. Super crispy.
So good and easy. Definitely a keeper.
Subbed in thin cut pork chops, pounded to 1/8 inch, and minced calabrese peppers for the red flake.
Just made this after watching his episode on Hulu I will never make any other chicken parm again. Such a good quick recipe
The best chicken parm I’ve ever had! Well worth the time! This will definitely be in my dinner rotation!
Holy Moly. This is amazing. I never wanted to make cx parm until I saw Alton’s version. My family loved it. I have made it a few times since then and it always makes me look impressive! I have even used his sauce for pastas I just didn’t cook it down as much. Great flavors.