Preparation Steps

• Slice the boneless skinless chicken breasts horizontally to ensure even cooking and tenderness, about 1-inch thick.
• In three separate bowls, create your breading station: mix all-purpose flour with garlic powder in the first bowl, whisk eggs in the second, and combine panko breadcrumbs with Parmesan in the third.
• Dredge each chicken slice in the flour mixture, dip in egg wash, and coat with the panko mixture, pressing gently.
• Heat a cast-iron skillet over medium-high heat with olive oil and fry the breaded chicken for 2-3 minutes each side until golden brown.
• In a bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, kosher salt, and black pepper until smooth.
• Slice croissants in half, brush inside with melted butter, sprinkle with Parmesan, and broil them for 1-2 minutes until golden.
• Assemble sandwiches with a fried chicken slice, drizzle with hot honey if desired, add sliced avocado, and dressed romaine lettuce, then top with the other half.