Chicken Parmesan (Good Eats style)

From one of my favorite cooking shows — Good Eats — comes a fantastic recipe for chicken parmasan. The episode that led the fall 2019 season of the show discussed the history of the dish, the virtues of authentic San Marzano tomatoes, and a good use for salt-and-vinegar potato chips. I made a few minor alterations to tweak the flavors and portion size to our family of four.

Tomato sauce

• 1 can (28 oz) San Marzano peeled whole tomatoes (drained)
• 1 tsp kosher salt
• 2 large cloves garlic
• 2 tbsp + small drizzle olive oil (extra virgin is okay)
• 1 tsp anchovy paste (or two whole filets)
• 1/4 tsp red pepper flakes
• 1 tbsp grated parmasan cheese

Breadcrumb mixture

• 10 g salt-and-vinegar chips
• 60 g panko bread crumbs
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp garlic powder

Breading station (each in separate bowl)

• 35 g A.P. flour (seasoned with freshly ground black pepper)
• 1 egg
• Breadcrumb mixture

Chicken

• 2 large chicken breasts (trimmed with tenders removed)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 c shredded mozzarella and provolone