Crispy Chicken Croissant (Print Version)
# Ingredients:
→ Chicken Coating
01 -
1 cup panko bread crumbs
02 -
3 large eggs, beaten
03 -
2 chicken breasts, boneless and skinless, halved and flattened (about 1½ lbs total)
04 -
¼ cup grated Parmesan, freshly shredded
05 -
1 teaspoon garlic seasoning powder
06 -
½ cup plain flour
07 -
A dash of kosher salt and black pepper
→ Lemon Sauce
08 -
2 tbsp freshly squeezed lemon juice
09 -
½ cup Greek yogurt, plain
10 -
1 clove garlic, finely chopped
11 -
A teaspoon of smooth Dijon mustard
12 -
A teaspoon of honey for sweetness
13 -
Season with kosher salt and black pepper as preferred
→ Sandwich Build
14 -
4 large croissants, cut in half
15 -
¾ cup of grated Parmesan
16 -
2 ripe, sliced avocados
17 -
4 cups of Romaine lettuce, chopped
18 -
2 tbsp butter, melted
19 -
Optional: some hot honey for drizzling
# Instructions:
01 -
Slice the chicken breasts into halves and pound them flat. Then, get three separate dishes ready: one with flour and spices, another holding the eggs, and the last with Parmesan and panko crumbs mixed together.
02 -
Dip each chicken piece first into the flour so it’s covered, next into the eggs, and finally press it into the panko-Parmesan mix to coat well.
03 -
In a big, heavy pan over medium-high heat, warm some oil. Fry the chicken for about 2-3 minutes on each side until it's crispy, golden, and done inside. Set on paper towels.
04 -
In a small bowl, combine the yogurt, lemon juice, mustard, honey, minced garlic, salt, and pepper. Stir until everything comes together and is smooth.
05 -
Take your croissants, split them open, brush with butter, and sprinkle Parmesan on top. Broil for 1-2 minutes until lightly browned and cheesy.
06 -
Mix the Romaine lettuce with the leftover Parmesan and pour the dressing on top. Toss until evenly coated.
07 -
Start with the bottoms of your croissants, layer the chicken first, then drizzle some hot honey if you’d like, followed by the avocado slices and dressed lettuce. Finish with the cheesy croissant tops and serve them right away while warm.
# Notes:
01 -
Trim the chicken so it fits inside the sandwich - it’s fine if edges stick out a bit.
02 -
Keep an eye on those croissants under the broiler. They can burn fast!