Go Back
A single piece of Chicken Parmesan on a white plate with a black fork next to the plate.
Print

Alton Brown's Chicken Parm

This review is of Alton's Chicken Parm recipe that I made with my own homemade tomato sauce from my garden tomatoes.
Servings 0

Ingredients

  • 2 boneless, skinless chicken breasts, butterflied and pounded to ⅛-inch thick
  • kosher salt to taste
  • 1 cup plain breadcrumbs
  • 20 g salt and vinegar regular cut potato chips
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 ½ tsp garlic powder
  • 70 g all-purpose flour (or ⅔ cup)
  • 2 large eggs beaten
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1 cup tomato sauce
  • 2 oz mozzarella shredded
  • 2 oz fontina shredded
  • chopped parsley to taste

Instructions

  • Start by butterflying the chicken. Then, place it into a plastic zip-top bag and use a mallet to pound it as thin as possible. Be careful not to tear the chicken while doing this.
  • Cut the chicken into 6-8 pieces and season with salt to taste. Alton recommends using about 2 teaspoons.
  • Place the chicken on a drying rack set over a sheet pan. Cover with plastic wrap and refrigerate for 30 minutes to allow the salt to absorb into the chicken.

To bread the chicken

  • In a clean zip-top bag, combine the breadcrumbs, potato chips, parsley, and garlic powder. Crush the chips in the bag until you achieve a coarse meal consistency
  • Get out three cake and/or bread loaf pans. In the first pan, place the flour. In the second pan, beat the eggs with a fork, and in the third pan, add the potato chip/breadcrumb mixture.
  • Take each piece of chicken and dredge it, starting with the flour. Shake off the excess, then dip into the egg, allowing any excess to drip off, and finally coat it in the chip/breadcrumb mixture. Place the coated chicken onto a sheet pan.

How to cook the chicken

  • Heat a pan over medium heat with 1 tablespoon of oil and 2 tablespoons of butter.
  • Add the chicken to the pan in batches, making sure to give them space. Cook for about 2 minutes per side, or until each side is browned. For best results, place the chicken on a drying rack over a sheet pan to prevent the bottom from getting soggy.

Finishing the dish

  • Turn on your oven's broiler. Add ¾ cup of tomato sauce to a broiler-safe pan. Place the pan under the broiler and cook for no more than 2 minutes to caramelize the tomato sauce. Be sure to watch carefully to prevent burning
  • Remove the pan from the oven and add the chicken, arranging it in a single layer. Spread the remaining tomato sauce over the chicken, placing a dollop on each piece. Then, sprinkle the shredded cheese over the top.
  • Place the pan back under the broiler and cook until the cheese has browned, which should take about 60-90 seconds. Keep a close eye on it the entire time—don’t leave the kitchen!
  • Remove from the broiler, and it's ready to serve.