“Keep It Crispy” – Chef Alison Roman’s Recipe For A Chicken Parmesan That Never Gets Soggy

Best-selling cookbook author and chef Alison Roman teaches Stephen to make a simple crispy chicken dish with parmesan cheese and burst tomatoes. Her latest book “Something From Nothing” is available now.

#Colbert #Comedy #AlisonRoman #SomethingFromNothing #Cookbooks #Books #Cooking #StephenColbert #TheLateShow

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Stephen Colbert brings his signature satire and comedy to THE LATE SHOW with STEPHEN COLBERT, the #1 show in late night, where he talks with an eclectic mix of guests about what is new and relevant in the worlds of politics, entertainment, business, music, technology and more. Featuring bandleader Louis Cato and “THE LATE SHOW band,” the Peabody Award-winning and Emmy Award-nominated show is broadcast from the historic Ed Sullivan Theater. Stephen Colbert took over as host, executive producer and writer of THE LATE SHOW on Sept. 8, 2015.

>> Stephen: HELLO. WELCOME BACK. ONCE AGAIN TO “THE LATE
SHOW”. MY NEXT GUEST IS ONE OF MY
FAVORITE CHEFS IN A “NEW YORK TIMES” BEST SELLING
COOKBOOK AUTHOR. PLEASE WELCOME BACK TO “THE
LATE SHOW,” ALISON ROMAN. GOOD TO SEE YOU. WHAT HAVE WE GOT HERE? A NEW COOKBOOK, “SOMETHING
FROM NOTHING”, WHICH I THINK IS A FANTASTIC — BECAUSE
MOSTLY A LOT OF PEOPLE HAVE NOTHING IN THEIR — YOU CAN
MAKE NOTHING, OKAY. WHAT’S THE MOST SOMETHING
YOU’VE EVER MADE FROM NOTHING? >> I FEEL LIKE A BOILED
POTATO WITH ASSAULT IS AN UNDERRATED SNACK BUT IT DOES
SOUND LIKE FOOD THAT YOU WOULD EAT IF YOU WERE REALLY
IN TROUBLE. >> Stephen: I’M ALL IN, I’M
IRISH. >> THAT FEELS VERY ON BRAND. >> Stephen: WHAT ARE WE
MAKING? >> A BIT MORE SOMETHING 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. >> Stephen: OKAY. >> AND FOR ME, PANKO
BREADCRUMBS ARE THAT BREADCRUMB. THEY ARE, LIKE, A THING I
USE FOR EVERYTHING, AND ESPECIALLY CUTLETS. >> Stephen: I’M ALL IN. I LOVE ANYTHING BREADED AND
FRIED. >> EXACTLY. >> Stephen: SO WE’VE GOT OUR
CUTLET RIGHT HERE. >> I FEEL LIKE YOU– NOT
EVERYBODY HAS A MALLET. I FEEL THAT’S A VERY UNIQUE
EQUIPMENT AND PART OF THE BOOK IS LIKE I’M NOT CALLING
FOR ANY EQUIPMENT YOU MIGHT NOT HAVE. BUT WE ALL HAVE A TINY
SKILLET. SO CAREFULLY, AND WITHOUT
HITTING THIS, BECAUSE IT’S HOT– >> Stephen: HOT OIL. >> YEAH. WE’RE GOING TO POUND THIS
OUT A LITTLE BIT. AND KIND OF HOLD IT CLOSER. >> Stephen: HOW MUCH? >> NOPE. WE’RE NOT — IT’S NOT
BASEBALL STYLE. YOU WANT TO COME UP CLOSER
HERE. PUT YOUR THUMB HERE AND LIKE
— YEAH. >> Stephen: YES. I LIKE IT. >> OKAY. HIS HAND — YOUR HAND IS IN
YOUR POCKET, WHICH IS INCREDIBLY COMFORTABLE AND
CASUAL. >> Stephen: SOMETIMES–
SOMETIMES VIOLENCE IS THE ANSWER. I LIKE THIS. >> YEAH. I WILL SAY IT DOES FEEL
GOOD. DON’T DO THIS WHEN A BABY IS
NAPPING, THOUGH. >> Stephen: AM I THIN ENOUGH
OVER HERE? LET ME FEEL YOUR CHICKEN. >> LITTLE BIT. BASICALLY YOUR CHICKEN —
YEAH. OKAY. THERE WE GO. THANK YOU. >> Stephen: OKAY, OKAY,
WE’RE GOOD? >> YEAH. YOUR CHICKEN IS GOING TO
CONTRACT TO BECOME THICKER WHEN YOU COOK IT. SO, LIKE, GO A LITTLE
THINNER. BUT ANYWAY. OKAY. CRACK AN EGG INTO HERE. >> Stephen: TONIGHT WE’RE
SERVING CONTRACTED CHICKEN. >> I KNOW. IT’S VERY DELICIOUS. CRACK AN EGG IN HERE. THAT EGG REALLY WANTED —
WOW, OKAY. PUTTING ME TO SHAME IN THAT
DEPARTMENT. BASICALLY THIS IS LIKE EGG
WASH, FROM AND THEN THERE’S PARMESAN IN THE CRUMB. 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 COVER IT IN A BUNCH OF SAUCE. >> Stephen: THAT’S A
HEARTBREAK. >> FEELS LIKE A CRIME. >> Stephen: HOW DO YOU SOLVE
THAT? >> KEEP A CRISPY, BASICALLY. >> Stephen: A WEIGH TO SOLVE
IT IS TO DON’T DO THAT. >> YEAH, BASICALLY. >> Stephen: BREADCRUMBS,
SOME FANCY CHEFS SAY YOU HAVE TO MAKE YOUR OWN PANKO
BREADCRUMBS. A NIGHT BY A BAG? >> ABSOLUTELY. I FEEL LIKE MAKING
BREADCRUMBS IS A FANTASY AND WE ALL LOVE TO LIVE THAT
FANTASY BUT THAT’S NOT THE WORLD I’M LIVING IN AND I
FEEL LIKE BREAKING OUT A FOOD PROCESSOR TO PROCESS,
LIKE, OLD BREAD, LIKE, I DON’T HAVE OLD BREAD, I HAVE
BREAD THAT I EAT AND THEN THERE’S NO MORE BREAD. SO I FEEL LIKE, YOU KNOW,
SEASON YOUR EGG WITH A LITTLE SALT AND ALSO SEASON
YOUR CHICKEN. SORT OF LIKE IN A SEASON AS
YOU GO, WE WILL SEASON ALL OF THESE. >> Stephen: YOU SEASON AS
YOU GO. I FOLLOW YOUR RECIPES ON
YOUR ALL FOR KEEP GOING, KEEP GOING. RESTAURANTS SERVE SO MUCH
MORE SO THAN WE THINK. >> PEOPLE ARE ALWAYS LIKE
WHY DOES IT TAKE SO GOOD IN A RESTAURANT? THEY ARE USING SO MUCH SALT
AND OLIVE OIL. PEOPLE ARE LIKE HOW DO I GET
MY FOOD TO TASTE BETTER? SALT AND OLIVE OIL. SO YOU CAN USE YOUR HANDS OR
BECAUSE WE ARE ON TV USE TONGS, YEAH. >> Stephen: AT HOME JUST
KNUCKLE DEEP AT THIS POINT? >> I JUST DO WHATEVER. YOU DON’T WANT TO KNOW WHAT
I DO AT HOME. >> WHAT ARE YOU — WHAT ARE
THE — — >> ADD YOUR CHEESE. >> Stephen: OKAY. I [BLEEP] UP. >> YOU ARE PERFECT JUST THE
WAY YOU ART. >> Stephen: YOU ARE JUST
BEING NICE BECAUSE WE ARE ON TV. YOU ARE GOING TO YELL LET ME
WHEN THIS IS OVER, I CAN FEEL I WHEN THIS IS OVER, I
CAN FEEL IT. >> HAVE YOU EVER HAD
PARMESAN CHEESE THAT GETS BROWN ON, LIKE, A SHEET PAN
ARE A SKILLET? >> Stephen: AMAZING, CHEESE CANDY. >> SO WE ARE KIND OF —
OKAY, NOT WHAT I WOULD CALL IT BUT WE ARE GOING TO
RECREATE THAT FLAVOR. >> Stephen: GET YOUR OWN
SHOW. >> I’M TRYING. >> Stephen: SPEAKING OF
CHICKEN, I LOVE YOUR COSTUME FROM THIS HALLOWEEN. THIS IS YOU AND YOUR HUSBAND
HAS INA, YOUR SON IS A ROAST CHICKEN. >> WE WERE ROAST CHICKEN AND
THEN IT LOOKED LIKE WE WERE MAKING CHICKEN SOUP AND I
DON’T KNOW WHATEVER PEOPLE WANTED. >> Stephen: TELL ME HE WAS
NOT SOGGY AT THE END. >> I WOULD NEVER DO THAT TO
MY SON OR A CHICKEN CUTLET. I’M REALLY GOING FOR IT WITH
PRESSING THE CRUMBS IN. I MABOR GO. >> Stephen: THAT’S — LOOK
AT THAT, HISSING. IT’S BEAUTIFUL. >> IT WILL SIZZLE. >> Stephen: IMAGINE WE MADE
IT. >> AND WE MADE IT DOWN. >> Stephen: OKAY GREAT. >> I GUESS I HAVE BOTH. ISN’T THAT NICE? >> Stephen: MIND, I WOULD
NOT RECOMMEND. [LAUGHS] ANYONE? A LITTLE CHICKEN? >> THIS IS, YOU WILL NOTICE
THIS IS A SAUCE THAT WE ARE GOING TO PUT ON IT BUT IT’S
NOT A HEAVY MARINARA SAUCE WITH GOOPY CHEESE, IT’S THE
FIRST TO MATO SITUATION YOU WOULD COOK IN
THE SAME SKILLET. >> Stephen: I WILL DO THAT. WHILE I AM LADLING, THIS
LOOKS FANTASTIC. I’M JUST GOING TO — >> REALLY GOOD. >> Stephen: OH, MY GOD. WOULD YOU SERVE THERE’S WITH
A SIDE OF PASTA? >> I WOULD DO A BIG SALAD. >> Stephen: WAS THAT TOO
MUCH? >> WAY TOO MUCH AIR GUY SAID
NOT TOO SAUCY. YOU ARE MAKING IT WET. HE MADE IT WET. WE CAN’T EAT THIS NOW. OKAY. THE MOST RIDICULOUS. >> Stephen: I WILL HOLD THE
CHEESE. >> OKAY. SO SWEET. [CHEERING] >> THERE WE GO. >> Stephen: OKAY. IF YOU ARE A FAN OF BASIL,
WHICH I AM ABOUT ONCE A YEAR. IT’S NOT MY FAVORITE HERB. >> Stephen: WHAT’S YOUR
FAVORITE? >> DEAL, PARSLEY SOMEONE
SAID WHAT? >> Stephen: EXACTLY. PLEASE DON’T SAY TARRAGON. >> I WOULD SAY TOP EIGHT. >> Stephen: GARBAGE HERB. >> WHAT DID IT DO TO YOU? >> Stephen: CAN I TRY IT
NOW? >> YES. IF IT’S TOO SOGGY IT’S NOT
MY FAULT. THAT’S ALL I WILL SAY. IT WILL BE DELICIOUS. >> Stephen: HERE WE GO. I’M GOING IN. >> BASICALLY THE IDEA OF A
CHICKEN PARMESAN BUT CRUNCHY YEAR, CRISPIER, RIGHT. >> Stephen: IT’S
CONCEPTUALLY A CHICKEN PARMESAN. IT DOESN’T WANT TO BE PINNED
DOWN. >> IT HAS THE WORDS CHICKEN
AND PARMESAN IN IT. IT’S GOOD. >> Stephen: THAT’S CRISPY! >> HOW’S THAT CHEESE CANDY? >> Stephen: WHERE TO GO? SOMETHING FROM NOTHING IS
AVAILABLE NOW. ALISON ROMAN, EVERYBODY. WE WILL BE RIGHT BACK.