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Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 cup breadcrumbs (panko for extra crunch)
½ cup all-purpose flour
2 large eggs, beaten
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Olive oil for frying
For the Salad:
4 cups romaine lettuce, chopped
½ cup cherry tomatoes, halved
¼ cup Parmesan cheese, shaved
¼ cup Caesar dressing (store-bought or homemade)
Freshly ground black pepper, to taste
For Assembly:
2 large croissants
Extra Parmesan for topping (optional)
Directions:
1. Prepare the Chicken:
Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
Dredge each chicken breast in flour, dip into the beaten eggs, and then coat with breadcrumbs.
2. Cook the Chicken:
In a skillet over medium heat, heat olive oil. Once hot, add the breaded chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.
3. Make the Salad:
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