Crispy Chicken Croissant Sandwich As seen on Two peas & their pod Bookmark recipe Print recipe Download recipe Share Total Time 35 mins Prep Time 15 mins Cook Time 20 mins Rating 5 out of 5 stars (2) Ingredients 4 2 boneless skinless chicken breasts, about 1 ½ lbsKosher salt and black pepper, for seasoning1/2 cup all-purpose flour1 teaspoon garlic powder3 large eggs1 cup panko bread crumbs1/4 cup freshly grated Parmesan cheese1/2 cup plain Greek yogurt2 tablespoons lemon juice1 teaspoon Dijon mustard1 teaspoon honey1 clove garlic, mincedKosher salt and pepper, to taste4 croissants2 tablespoons melted butter3/4 cup Parmesan cheese, divided4 cups chopped Romaine lettuce2 avocados, slicedHot honey, for drizzling, optional Calories DairyEggsFryingQuick and EasySummerFrenchLunch ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces. Step 2 In a medium shallow bowl or baking dish, combine the flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside. Step 3 In a separate medium bowl or baking dish, whisk the eggs and set aside. Step 4 In a third medium shallow bowl or baking dish, combine the panko and Parmesan cheese. Step 5 Dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are breaded. Step 6 In a large cast iron skillet, heat the oil over medium high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes on each side, or until chicken is cooked through. Step 7 Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary. Step 8 To make the lemon dressing, combine the Greek yogurt, lemon juice, mustard, honey, garlic, salt, and pepper in a small bowl or jar. Whisk until smooth. Set aside. Step 9 Preheat the broiler. Use a serrated knife to cut the croissants in half lengthwise. Place the croissants on a large baking sheet. Step 10 Brush the insides and top exterior with melted butter. Sprinkle ¼ cup of the Parmesan cheese evenly on the tops of the croissants. Step 11 Broil until slightly toasted and Parmesan cheese is melted. This will only take 1 to 2 minutes, so don’t walk away. Remove from the oven. Step 12 In a medium bowl, combine the lettuce, remaining Parmesan cheese, and dressing. Use tongs to toss until lettuce is well coated. Step 13 To assemble the sandwiches, place the chicken on the bottom halves of the croissants. You may have to cut the chicken to fit the croissant. It’s ok if some chicken hangs out of the sandwich. Drizzle with hot honey, if using. Step 14 Top with avocado slices, lettuce mixture, and sandwich with the Parmesan crusted croissant half. Step 15 Serve immediately. Chef’s notes Instead of using creamy lemon dressing, you can use Caesar dressing and make it a crispy chicken Caesar salad sandwich.Add pickled red onions or pickles.Add fresh tomato slices to the sandwich.Top the chicken with a slice of provolone cheese.Add a few slices of bacon. Why not?If you don’t want to use a croissant, you can use ciabatta bread, sourdough, or a brioche bun.
