Parmesan and Chili Crusted Chicken with Panzanella Salad

By Executive Head Chef David Tilly

  1. Heat oven to 200°C.
  2. In a bowl, combine flour and salt. In a second bowl, beat the whole eggs. In a third bowl combine both parmesan, bread crumb and chili flakes.
  3. For each chicken piece start by dipping in flour, egg wash and finish with the parmesan mixture.
  4. In a hot pan with olive oil, sear off crumbed chicken until golden crispy color. Finish it in oven until cooked.
  5. In a bowl, combine all ingredients for salad and season with vinegar, olive oil and sea salt.


  • 6 pcs deboned chicken leg or chicken breast
  • 3 whole eggs
  • 1 tablespoon regular flour
  • 1 teaspoon salt
  • 50 gms grated parmesan
  • 25 gms parmesan shaved
  • 25 gms breadcrumbs
  • ½ teaspoon chili flakes
  • 3 tablespoons olive oil

For the salad

  • Bread croutons
  • Piquillo pepper
  • Ripped tomatoes
  • Deseeded kalamata olives
  • Confit garlic
  • Basil leaves
  • Balsamic vinegar
  • Extra virgin olive oil
  • Coarse sea salt