Name: "Keep It Crispy" - Chef Alison Roman's Recipe For A Chicken Parmesan That Never Gets Soggy
Uploaded: 2025-11-19T16:57:35.000Z
Duration: 8 min
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Welcome back once again to the Late Show.

Ladies and gentlemen, my next guest is one of my favorite chefs and a New York Times best selling cookbook author.

Please welcome back to the Late show, Alison Roman.

The new cookbook is Something from Nothing.

Something from Nothing, which I think is fantastic because mostly a lot of people have nothing.

And you can make something from it as well.

Okay, so what is the most something you've ever made from nothing?

I feel like a boiled potato with salt is a really underrated snack.

But it does sound like food that you would eat if you were really in trouble.

This is a bit more something, I guess, but

this is going to be a crispy chicken cutlet with parmesan and burst tomatoes.

And basically I dedicate like an entire page in the book to panko breadcrumbs.

Because the book is sort of like, what can you keep in your pantry that will make you feel like you can make something?

And for me, panko breadcrumbs are that breadcrumb.

They are like a thing that I use for everything and especially a cutlet.

I feel like that's a very unique equipment.

Okay, I'm not calling for any equipment that you might not have, but

So carefully and without hitting this, because this is hot.

Yeah, we're gonna pound this out a little bit and kind of hold it closer.

Your hand is in your pocket, which is extreme.

Don't do this when a baby is napping, though.

Your chicken's gonna contract and become thicker when you cook it.

Tonight we're serving contracted chicken.

Once again, putting me to shame in that department.

Basically, this is sort of like egg wash crumb, and then there's parmesan in the crumb.

So I am not a huge fan of what we like to call a crispy, gone, soggy food, meaning food that you spend the energy and effort making crispy, and

then only to, like, cover it in a bunch of sauce, and then that's a heartbreak.

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"Keep It Crispy" - Chef Alison Roman's Recipe For A Chicken Parmesan That Never Gets Soggy

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