Crispy Chicken Caesar Croissants

Steps

1. 1

   Prepare the chicken by slicing the breasts into thin cutlets. Season both sides of the chicken with smoked paprika, onion powder, black pepper, salt, and garlic and herb seasoning.

2. 2

   Set up a breading station with three bowls. In the first bowl, mix 1 cup of flour with 1 tsp each of black pepper, onion powder, parsley, and garlic powder. In the second bowl, whisk 2-3 eggs with 2 tbsp of milk. In the third bowl, combine equal parts Italian bread crumbs and panko.

3. 3

   Dredge each chicken piece first in the seasoned flour, then dip into the egg wash, and finally coat thoroughly with the bread crumb mixture, pressing down to ensure the coating sticks.

4. 4

   Heat canola oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden brown and crispy on both sides and cooked through (internal temp 165°F (74 °C)). Remove and drain on a wire rack or paper towels.

5. 5

   Make the Caesar dressing by whisking together 1 cup mayo, lemon juice, Worcestershire sauce, 1 tbsp minced garlic, Dijon mustard, and 1/4 cup olive oil. Season with salt and pepper to taste. If the dressing is too thick, whisk in 1-2 tbsp of water until it reaches your desired consistency.

6. 6

   In a large bowl, toss the chopped romaine lettuce with 1/2 cup grated parmesan cheese and enough Caesar dressing to coat the leaves well.

7. 7

   Prepare the garlic butter by mixing 2 tbsp melted butter with minced parsley and 1/2 tbsp minced garlic.

8. 8

   Slice the croissants in half. Brush the insides with the garlic butter and sprinkle with extra parmesan and parsley. Toast them in a pan or oven until golden and fragrant.

9. 9

   Assemble the sandwiches by placing a crispy chicken cutlet on the bottom half of each toasted croissant, topping generously with the Caesar salad, and closing with the top half of the croissant.