The Late Show Pod Show with Stephen Colbert Alison Roman (Extended)
7 snips
Nov 24, 2025 
Alison Roman, a best-selling cookbook author and chef celebrated for her approachable recipes, joins for a culinary adventure. She demonstrates how to make crispy chicken cutlets topped with parmesan and burst tomatoes from her latest book, 'Something From Nothing.' The duo shares playful debates about herb preferences and pasta shapes while discussing techniques to keep food crispy. They also explore the importance of panko and creative serving ideas, leaving listeners with a deliciously lighter take on chicken parmesan.
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Flatten And Season As You Go
- Pound chicken thinner before cooking to ensure even doneness and avoid thickness after it contracts.
- Season at each step: salt the chicken and the egg wash to layer flavor.
Build A Crispy Parmesan Crust
- Use an egg wash, panko, and grated Parmesan to build a crispy, flavorful crust on cutlets.
- Press crumbs firmly into the meat so the coating adheres and crisps in the skillet.
Protect The Crunch
- Don't make foods crispy only to drown them in sauce and lose texture; preserve the crunch intentionally.
- Keeping contrasts (crisp vs. saucy) delivers more satisfying results than heavy saucing.
