Crispy Chicken Caesar Croissanwich

Make your dressing

To a large bowl, add 1 clove minced garlic, 1 tsp anchovy paste and juice of 1/2 lemon. Mix and let sit for 5 minutes. Add in 1/2 cup mayo, 1/2 tsp dijon, 1/4 tsp worcestershire, 1/2 tsp pepper and whisk together. Finally, add in 1/2 cup shredded parmesan and mix well.

Set up your dredging

Set up 3 shallow dishes for dredging. Add flour to 1, panko to 1 and in the last one add half your dressing whisked with 1 egg + 2 tbsp water. Reserve the other half of the dressing for later.

Prep your chicken breast: you want pieces to be about the same size as your croissant and fairly thin - about a half inch, so either slice a large breast in half lengthwise, or pound a smaller breast by placing it between plastic wrap and hitting it with a rolling pin to flatten into an even shape.

Dip your chicken in flour, then the dressing/egg mix, then the panko. Rotate in the panko a few times, pressing the panko into the chicken so it sticks. Set aside while your warm you oil.

Cook your chicken

Heat a large frying over medium-high heat. Add enough oil to your pan to have about a half inch depth (about 1 cup depending on your pan size). Heat the oil well, you can test by sticking a wooden skewer/spoon in and if it bubbles around the wood it's hot. You want to ensure your oil is very hot otherwise the chicken will take too long to cook and will come out quick greasy.

Cook chicken for 2-3 minutes per side, until deeply golden. Remove from oil and place on wire rack.

Assemble your sandwich

Slice and toast your croissant. Grab your reserved dressing from step 1, add in thinly shredded lettuce and toss.

Place lettuce on bottom half of croissant, top with chicken, then more lettuce and your top bun.