Description
Crispy Chicken Caesar Croissant Sandwiches are a gourmet twist on the classic Caesar salad, featuring golden-fried chicken cutlets, creamy homemade Caesar dressing, crisp romaine lettuce, and buttery toasted croissants. Finished with a garlic-Parmesan butter glaze, these sandwiches offer a delightful combination of textures and flavors, making them perfect for lunch, dinner, or special occasions.
Ingredients
Scale
- 1 large boneless, skinless chicken breast, halved lengthwise and pounded thin
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1.5 cups breadcrumbs (e.g., Parmesan herb Panko)
- 2 cups neutral oil (e.g., canola or vegetable oil) for frying
- 1 cup mayonnaise
- 5 garlic cloves
- 5 anchovy fillets (or 1 tablespoon anchovy paste or 2 tablespoons Worcestershire sauce)
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 2 jumbo croissants
- 2 cups chopped romaine lettuce
- 1–2 tablespoons butter (for toasting croissants)
- 1 tablespoon melted butter (for brushing tops)
- 1 teaspoon garlic powder
- 1 teaspoon grated Parmesan cheese
- 1 teaspoon dried parsley
- Optional: sliced tomatoes
- Optional: sliced avocado
- Optional: sliced red onion
Instructions
- Slice the chicken breast in half lengthwise and pound each piece to an even thickness.
- In a bowl, whisk together eggs, milk, garlic powder, onion powder, and black pepper to create the egg wash.
- Place breadcrumbs in a separate bowl.
- Dip each chicken piece into the egg wash, then coat with breadcrumbs, pressing firmly to adhere.
- Heat oil in a skillet over medium heat. Fry chicken cutlets for 3–4 minutes per side until golden brown and cooked through. Drain on a wire rack.
- In a blender or food processor, combine mayonnaise, garlic cloves, anchovy fillets (or substitute), Dijon mustard, lemon juice, Parmesan cheese, and black pepper. Blend until smooth to make the Caesar dressing.
- In a bowl, toss chopped romaine lettuce with a portion of the Caesar dressing until well coated.
- Slice croissants in half and toast them in a skillet with butter until golden brown.
- To assemble, place a layer of dressed romaine on the bottom half of each croissant, add a crispy chicken cutlet, and top with optional sliced tomatoes, avocado, or red onion if desired.
- In a small bowl, mix melted butter with garlic powder, grated Parmesan, and dried parsley. Brush this mixture over the top halves of the croissants.
- Place the top halves of the croissants over the assembled sandwiches. Serve immediately.
Notes
- For a lighter version, consider air-frying the chicken cutlets and using Greek yogurt in the dressing.
- Leftover Caesar dressing can be stored in the refrigerator for up to one week.
- Fried chicken cutlets can be refrigerated and reheated in a 375°F (190°C) oven or air fryer until warmed and crispy.
- Toasted croissants are best fresh but can be lightly re-toasted in a skillet or toaster oven.
- Feel free to customize the sandwich with additional toppings like crispy bacon or provolone cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 850
- Sugar: 4g
- Sodium: 950mg
- Fat: 55g
- Saturated Fat: 15g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 180mg
Keywords: crispy chicken, Caesar dressing, croissant sandwich, lunch recipe, American cuisine