Chicken Parmesan

More American classic than Italian creation, Chicken Parmesan has long suffered from soggy breading, insipid sauce, and gummy cheese topping. No more! This Italian-American culinary concoction finally gets its due with San Marzano tomatoes, crispy coating, and a foolproof cooking method that guarantees cheesy goodness.Note: This makes more sauce than is needed for the chicken. Refrigerate the extra for up to a week ,or, better still, freeze it for a rainy dayThis recipe first appeared in Season 1 of Good Eats: The Return.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grind garlic, 2 tsp salt, and a drizzle of olive oil in mortar and pestle.

Step 2

Heat 1/4 cup of extra virgin olive oil in medium pan over medium heat. Cook garlic 2 minutes.

Step 3

Add 4 anchovies, 1/2 tsp red pepper flakes. Cook until anchovies break down.

Step 4

Add tomatoes and break up with a wooden spoon. Add Parmesan rind. Reduce heat and simmer until nearly dry, about 1 hour. Remove Parmesan rind.

Step 5

Butterfly chicken, cover with plastic wrap, spritz with water and pound to 1/8 inch thick. Cut each breast into 6-8 pieces. Salt pieces on rack-lined sheet pan. Refrigerate, lightly covered, for 30 minutes.

Step 6

Combine garlic powder, oregano, parsley, breadcrumbs, and chips in ziploc bag. Crush until fine.

Step 7

In 3 shallow pans, set up breading station: 1 with dry mixture, 1 with eggs, 1 with ⅔ cup flour. Set up a second rack, inverted over a paper towel lined sheet pan. Dredge chicken pieces in flour, eggs, then dry mix and allow to rest a few minutes.

Step 8

In 11" sauté pan, heat 1 Tbsp olive oil and 2 Tbsp butter over med heat. Working in batches, brown chicken, approximately 2 min per side and and dry on towel lined rack. Replenish fat between batches.

Step 9

Set broiler to high. In 9 x 13 baking pan, spread ¾ cup tomato sauce. Place under the broiler 2 min. Distribute chicken in a single layer in pan. Top each piece with a dollop of tomato sauce and sprinkle with each cheese. Broil 2 min until cheese melts and bubbles. Top with chopped parsley.

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