Chicken Parm

foodnetwork.com

2 boneless, skinless chicken breasts, butterflied and pounded to ⅛-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 ½ teaspoons garlic powder

70 grams (⅔ 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

subheading: Red Sauce:

8 large garlic cloves, peeled

2 teaspoons kosher salt

¼ cup plus ½ teaspoon extra-virgin olive oil, divided

4 anchovy filets

½ teaspoon red pepper flakes

Two 28-ounce cans peeled whole San Marzano tomatoes, drained

One 2-inch Parmesan rind

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