Parmesan and Chili Crusted Chicken with Panzanella Salad
By Executive Head Chef David Tilly
- Heat oven to 200°C.
- 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.
- For each chicken piece start by dipping in flour, egg wash and finish with the parmesan mixture.
- In a hot pan with olive oil, sear off crumbed chicken until golden crispy color. Finish it in oven until cooked.
- In a bowl, combine all ingredients for salad and season with vinegar, olive oil and sea salt.