Description
A crispy, juicy chicken breast coated with Parmesan panko crust, served on buttery toasted croissants with creamy lemon Caesar dressing, fresh Romaine, and creamy avocado. A delicious upgrade to a classic Caesar salad that’s perfect for lunch or a satisfying dinner.
Ingredients
For the chicken:
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2 boneless skinless chicken breasts (about 1½ lbs)
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Kosher salt and black pepper, for seasoning
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½ cup all-purpose flour
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1 teaspoon garlic powder
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3 large eggs
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1 cup panko bread crumbs
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¼ cup freshly grated Parmesan cheese
For the creamy lemon dressing:
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½ cup plain Greek yogurt
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2 tablespoons lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon honey
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1 clove garlic, minced
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Kosher salt and pepper, to taste
For the sandwiches:
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4 croissants
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2 tablespoons melted butter
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¾ cup Parmesan cheese, divided
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4 cups chopped Romaine lettuce
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2 avocados, sliced
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Hot honey, for drizzling (optional)
Instructions
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Prepare the chicken:
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Pound chicken breasts to even thickness if needed. Season with salt and pepper.
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Set up a dredging station: Place flour mixed with garlic powder in one bowl, beaten eggs in another, and mix panko with Parmesan in a third bowl.
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Dredge each chicken breast in flour, then egg, then panko-Parmesan mixture, pressing to coat well.
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Heat oil in a large skillet over medium heat. Cook chicken breasts 5-7 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove and let rest.
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Make the creamy lemon dressing: In a bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.
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Prepare the croissants: Preheat oven to 375°F (190°C). Slice croissants in half, brush cut sides with melted butter, and sprinkle with Parmesan cheese. Toast in the oven for 5-7 minutes or until golden and crispy.
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Assemble sandwiches: Spread creamy lemon dressing on croissant halves. Layer with Romaine lettuce, sliced avocado, and sliced chicken breast. Drizzle hot honey over the top if desired. Close sandwiches and serve immediately.
Notes
For extra crispiness, bake or air fry the breaded chicken instead of pan-frying.
Use fresh croissants for best texture.
Hot honey adds a nice sweet-spicy kick but can be omitted.
Substitute Greek yogurt with mayonnaise for a richer dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Sandwich
- Method: Stove-top, Baking (for croissants)
- Cuisine: American
Keywords: chicken sandwich, Caesar sandwich, croissant sandwich, breaded chicken, creamy dressing