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Chicken parm

Chicken Parm

Prep

Red Sauce

  • 8 large garlic cloves, peeled
  • Salt
  • Olive Oil
  • 4 anchovy filets
  • Red Pepper Flakes
  • Two 28-ounce cans peeled whole San Marzano tomatoes, drained
  • One 2-inch Parmesan rind
  1. Garlic, salt, olive-oil in mortar and pestle until paste
  2. Add paste and olive-oil to pan
  3. Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down
  4. Add the tomatoes & Parmesan rind
  5. Simmer for about an hour
  6. Discard the Parmesan rind

Meat

  1. Butterfly and pound chicken brest
  2. Salt
  3. Place on a rack set inside a sheet pan for 30 minutes in fridge
  • 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
  1. Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder
  2. Crush into course meal

Assembly

  • Flour
  • Beaten Egg
  • Breadcrumbs
  1. Dredge, Fry, Place on wire rack
  2. Add sauce to pan or baking dish, place under broiler until bubbling
  3. Add chicken, Cheese, additional sauce; place under broiler until bubbling
  4. Garnish with parsley