top of page
Asset 16.png

let’s make something Naughty

Caprese Crispy Chicken Croissant

make me

Ingredients 

Serving Size: 2

To Build the Sandwich:

  • 2 fresh croissants

  • 2 chicken cutlets, breaded and fried (or baked for a healthier option)

  • 1/2 cup pesto sauce (store-bought or homemade)

  • 1/2 cup tomato confit (see instructions below)

  • 1 ball of burrata cheese, torn into pieces

  • 2 tbsp balsamic glaze (store-bought or homemade)

  • Salt and pepper, to taste

  • Olive oil, for roasting tomatoes

To Make the Pesto:

  • 2 cups fresh basil leaves (packed)

  • 2 cloves garlic, minced

  • 1/4 cup pine nuts (or walnuts as a substitute)

  • 1/2 cup grated Parmesan cheese (or Pecorino Romano for a sharper flavor)

  • 1/2 cup extra virgin olive oil

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • 1 tbsp lemon juice (optional, for added brightness)

To make the Chicken Cutlets:

  • 1 boneless skinless chicken breast, sliced in half lengthwise

  • 1/2 cup all purpose flour

  • 2 eggs

  • 1/2 cup Italian bread crumbs

  • Oil for frying

To make the Tomato Confit:

  • 1/2 cup cherry tomatoes

  • 5 garlic cloves

  • 1/2 cup olive oil

  • 1 spring of rosemary

  • 1 tsp salt

  • 1 tsp freshly cracked black pepper

Instructions 

1. Roast the Tomatoes:

  • Preheat your oven to 335°F (200°C).

  • Add all of your ingredients to an 8x8 baking dish.

  • Bake for about 30-35 minutes or until the tomatoes have softened and started to caramelize.

2. Make the Pesto:

  • In a food processor or blender, combine the basil leaves, garlic, and pine nuts.

  • Pulse a few times to break down the ingredients.

  • Add the grated Parmesan and pulse again. With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. If you prefer a looser consistency, you can add more olive oil, 1 tablespoon at a time.

  • Add salt and freshly cracked black pepper to taste. For an extra touch of freshness, add 1 tbsp lemon juice (optional) and blend again.

2. Prepare the Chicken Cutlets:

  • Season chicken cutlets with salt and pepper

  • Flour: In a shallow bowl, add the flour.

  • Egg Wash: In another shallow bowl, whisk eggs.

  • Breadcrumb Mixture: In a third shallow bowl add breadcrumbs

  • First, dredge each chicken cutlet in the flour, making sure it’s evenly coated. Shake off any excess flour. Next, dip the floured cutlet into the egg wash, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick well.

  • Heat about 1/4 inch of olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken cutlets. Cook for about 3-4 minutes per side, or until golden brown and crispy. You may need to do this in batches, depending on the size of your skillet.

3. Assemble the Croissants:

  • Slice the croissants in half, creating a top and bottom for your sandwich.

  • Spread pesto on the bottom half of each croissant. You can use a generous amount to get that bold basil flavor.

  • Place the sliced chicken cutlet on top of the pesto-covered croissant.

  • Add your ball of burrata and spread on top of chicken

  • Add a generous handful of roasted tomatoes and a drizzle of oil.

  • Drizzle with balsamic glaze and top with croissant to make the sandwich. Serve!

This deliciously indulgent croissant sandwich is packed with flavors that will leave you wanting more. Imagine a crispy, buttery croissant filled with a perfectly crispy chicken cutlet, creamy burrata, sweet tomato and garlic confit, freshly made pesto, and finished off with a tangy balsamic glaze. It's the ultimate fusion of textures and flavors, combining savory, creamy, and tangy into every bite.

caprese, chicken, chicken cutlet, croissant, sandwiches, confit

bottom of page