Chicken Parmesan Recipe with Homemade Red Sauce

altonbrown.com

MHoughton

subheading: FOR THE RED SAUCE:

¼ cup extra-virgin olive oil

6 large garlic cloves, minced

4 anchovy filets

½ teaspoon red pepper flakes

2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained

2 teaspoons kosher salt

1 (2-inch) Parmesan rind

subheading: FOR THE CHICKEN PARM:

2 (8-ounce) boneless, skinless chicken breasts, butterflied and pounded to ⅛-inch thick

2 teaspoons kosher salt

1 ½ cups salt and vinegar potato chips, not kettle cooked or thick-cut

¾ cup plain breadcrumbs

2 teaspoons dried parsley

1 ½ teaspoons dried oregano

1 ½ teaspoons garlic powder

⅔ 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

subheading: Specialized Hardware:

9-by-13-inch broiler-safe baking dish or pan

Mortar and pestle and a large wooden spoon

Directions at altonbrown.com

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