Crispy Chicken Croissant Sandwich

5 from 1 vote

Recipe from Two Peas and Their Pod

Crispy chicken on a Parmesan crusted croissant with fresh Romaine lettuce that is tossed in a creamy lemon dressing. Add creamy avocado slices and a drizzle of hot honey to make the sandwich extra special! Everyone loves this gourmet sandwich.

Prep Time15

Cook Time20

Total Time35

Course: chicken, sandwich

Cuisine: American

Keyword: chicken, sandwich

Servings:

Calories: 675kcal

Ingredients

For the chicken:

2 boneless skinless chicken breasts, about 1 ½ lbs
Kosher salt and black pepper, for seasoning
1/2 cup all-purpose flour
1 teaspoon garlic powder
3 large eggs
1 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese

For the creamy lemon dressing:

1/2 cup plain Greek yogurt
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Kosher salt and pepper, to taste

For the sandwiches:

4 croissants
2 tablespoons melted butter
3/4 cup Parmesan cheese, divided
4 cups chopped Romaine lettuce
2 avocados, sliced
Hot honey, for drizzling, optional

Instructions

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.
In a medium shallow bowl or baking dish, combine the flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
In a separate medium bowl or baking dish, whisk the eggs and set aside.
In a third medium shallow bowl or baking dish, combine the panko and Parmesan cheese.
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 all breaded.
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.
Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.
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.
Preheat the broiler. Use a serrated knife to cut the croissants in half lengthwise. Place the croissants on a large baking sheet. Brush the insides and top exterior with melted butter. Sprinkle 1/4 cup of the Parmesan cheese evenly on the tops of the croissants. 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.
In a medium bowl, combine the lettuce, remaining Parmesan cheese, and dressing. Use tongs to toss until lettuce is well coated.
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. Top with avocado slices, lettuce mixture, and sandwich with the Parmesan crusted croissant half. Serve immediately.

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