- ½ cup mayonnaise
- 3 tablespoons milk
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- S&P to taste
Remaining Ingredients:
- Croissant rolls ( I picked up from local deli)
- 1 package boneless skinless chicken breasts
- Kosher salt & pepper
- ½ cup flour
- 1 teaspoon garlic powder
- 3 large eggs
- 1 cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 4 tablespoons butter & olive oil for skillet
- 2 tablespoons butter, melted for Croisssants
- More Parmesan cheese for Croissants
- Chopped lettuce
- Avocado, optional (I did not use as I would have been the only one to add this)
- Hot honey, optional (Yum! Highly recommend)
Directions
Make dressing: whisk all ingredients and set in fridge. This can be prepped ahead of time.
Cut chicken breasts in half lengthwise and pound with meat tenderizer (don’t skip this step!).
Assemble 3 paper plates or dredging trays: 1) Flour, salt, pepper, garlic powder 2) 3 whisked eggs 3) Panko and ¼ cup Parmesan.
Dredge chicken in each tray in that order.
Heat 4 tablespoons butter & olive oil in skillet. Cook chicken 2 minutes on each side. (Since it is thin from pounding this is a perfect cooking time).
Cut each croissant in half and baste with melted butter. On the bottom halves I sprinkled more Parmesan cheese. Toast.
Assemble sandwiches by placing chicken, lettuce, dressing and avocado on each sandwich. Before topping drizzle slightly with hot honey.
Goodness this was good. It had the extra flair of homemade with this perfectly delish way of cooking chicken but made extra easy with the yummiest dressing and the ease of store-bought croissant rolls. These will be perfect poolside all summer long! FYI this dressing recipe is from my favorite Italian Chopped Salad. We cannot get enough of this dressing!
