NEW FULL EPISODE! GOOD EATS: THE RETURN 🎉 Alton Brown is BACK!
🚨 THIS IS NOT A DRILL 🚨 Alton Brown and all of us here at Food Network know that fans have been asking — pleading? — for new episodes of Alton’s famous series Good Eats, and we’re so happy to say that it is FINALLY HAPPENING!#AltonBrown is BACK with brand-new episodes of #GoodEatsTheReturn Sundays @ 10|9c AND 10:30|9:30c (that’s right — two new shows every week!) 👏👏Want more full episodes? Watch the full series here: https://watch.foodnetwork.com/tv-shows/good-eatsSubscribe to Food Network: https://foodtv.com/2WXIIWZGet the recipe: https://www.foodnetwork.com/recipes/alton-brown/chicken-parm-7282184Chicken ParmRECIPE COURTESY OF ALTON BROWNTotal: 2 hr 30 min (includes brining time)Active: 1 hrYield: about 4 servingsIngredients2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick2 teaspoons kosher salt120 grams (1 cup) plain breadcrumbs20 grams salt and vinegar potato chips, not kettle cooked or thick cut2 teaspoons dried oregano2 teaspoons dried parsley1 1/2 teaspoons garlic powder70 grams (2/3 cup) all-purpose flour2 large eggs, beaten4 tablespoons unsalted butter, divided2 tablespoons olive oil, divided 1 cup red sauce, divided, recipe follows2 ounces low-moisture mozzarella, shredded2 ounces Italian fontina, shreddedChopped fresh flat-leaf parsley, for garnishing Red Sauce8 large garlic cloves, peeled2 teaspoons kosher salt 1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided4 anchovy filets1/2 teaspoon red pepper flakes Two 28-ounce cans peeled whole San Marzano tomatoes, drainedOne 2-inch Parmesan rind DirectionsSpecial equipment: three baking sheets with wire racks, 9-by-12-inch baking dish, a mortar and pestle and a large wooden spoonCut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use "half" sheet pans for this). Cover and refrigerate for 30 minutes.Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack. Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by. Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken. Spread 3/4 cup of the red sauce into the bottom of a 9-by-12-inch broiler-proof baking dish and broil until the sauce bubbles and begins to caramelize, about 2 minutes.Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.Return to the broiler until the cheese is bubbly and beginning to brown, about a minute and a half. Garnish with the parsley. Red SauceWork the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes. Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour. Cook’s Note: Never broil with any oven-proof baking dish for more than 2 minutes. If in doubt,use a metal pan. This sauce recipe makes more than is needed for the chicken. Refrigerate the extra for up to a week, or, better still, freeze it for a rainy day.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.Stream full episodes and more : http://watch.foodnetwork.com/