Crispy Parmesan Chicken Croissant Sandwich (Print Version)
# Ingredients:
→ Crispy Chicken
01 -
2 boneless skinless chicken breasts (about 1½ lbs), butterflied and cut into 4 pieces
02 -
½ cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
3 large eggs
05 -
1 cup panko bread crumbs
06 -
¼ cup freshly grated Parmesan cheese
07 -
Kosher salt and black pepper for seasoning
→ Creamy Lemon Dressing
08 -
½ cup plain Greek yogurt
09 -
2 tablespoons fresh lemon juice
10 -
1 teaspoon Dijon mustard
11 -
1 teaspoon honey
12 -
1 clove garlic, minced
13 -
Kosher salt and pepper to taste
→ Assembly
14 -
4 fresh croissants
15 -
2 tablespoons melted butter
16 -
¾ cup Parmesan cheese
17 -
4 cups chopped Romaine lettuce
18 -
2 ripe avocados, sliced
19 -
Hot honey for drizzling (optional)
# Instructions:
01 -
Butterfly chicken breasts and cut into 4 equal pieces. Set up three breading stations: 1) flour mixture with garlic powder and seasonings 2) whisked eggs 3) panko mixed with Parmesan.
02 -
Coat each piece of chicken in flour, then egg, and finally press into the panko mixture until well coated.
03 -
Heat oil in a large cast iron skillet over medium-high heat. Cook chicken 2-3 minutes per side until golden and cooked through. Transfer to paper towels.
04 -
Whisk together Greek yogurt, lemon juice, Dijon, honey, minced garlic, salt, and pepper until smooth.
05 -
Split croissants and brush with melted butter. Sprinkle Parmesan on tops and broil 1-2 minutes until toasted and cheese melts.
06 -
Toss Romaine with remaining Parmesan and prepared dressing until well coated.
07 -
Layer chicken on bottom croissant halves, drizzle with hot honey if using, add avocado slices and dressed lettuce. Top with Parmesan-crusted croissant tops and serve right away.
# Notes:
01 -
You may need to trim the chicken to fit the croissants - it's okay if some hangs over the edges
02 -
Watch the croissants carefully under the broiler as they can burn quickly