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let’s make something Naughty

Chicken Parm Croissant Sandwich

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Ingredients 

Serving Size: 2 sandwiches

Croissant

  • 2 large bakery croissants, sliced in half

  • 4 tbsp unsalted butter, softened

  • 3 cloves garlic, finely minced or grated

  • ¼ cup shredded parmesan

  • Pinch salt + cracked black pepper

Chicken Parm

  • 2 thin chicken cutlets (or butterfly 1 large breast)

  • Salt + pepper

  • ½ cup flour

  • 2 eggs, beaten

  • 1 cup Italian breadcrumbs

  • ¼ cup grated parmesan

  • Oil for frying

Toppings:

  • ½ cup premade vodka sauce

  • 6 slices prosciutto

  • 6 slices fresh mozzarella

  • Extra shredded parmesan

  • basil

Pesto Layer

  • ½ cup homemade pesto (recipe is here)

Instructions 

1. Make Garlic Butter Croissants

  1. Preheat oven to 400°F.

  2. Mix together Butter, Garlic, Parmesan, Salt and pepper

  3. Lather the inside and lightly the outside tops of each croissant with the garlic butter.

  4. Place on a baking sheet . Bake 6–8 minutes until crispy. Set aside.

2. Bread & Fry the Chicken

  1. Season chicken with salt + pepper.

  2. Set up dredge: Flour in one bowl, Egg in another, then Breadcrumbs + parmesan mixed together in another

  3. Coat chicken: Flour → Egg → Breadcrumbs

  4. Fry in ~½ inch oil over medium heat 3–4 minutes per side until Deep golden. Transfer to a rack or paper towels.

3. Build the Chicken Parm

  1. Preheat broiler.

  2. On a sheet pan, top each cutlet with: Dollop vodka sauce, Prosciutto slices, Fresh mozzarella, and Shredded parm

  3. Broil 2–4 minutes until melty and bubbly

4. Assemble the Sandwich

On the bottom croissant half:

1. Add the broiled chicken parm

2. Spread a generous layer of pesto

3. Sprinkle more grated parmesan

4. Add fresh basil leaves

5. Close with the garlic-butter top

Press gently so the croissant hugs the fillings.

Chicken parm is usually served on a sub, but this version leans a little more indulgent without being over the top. Instead of a roll, it starts with a flaky croissant that gets brushed in garlic butter, sprinkled with parmesan, and baked just long enough to crisp the edges while keeping the inside soft. And of course it's topped with homemade pesto and a delish chicken cutlet lathered in vodka sauce. Heaven.

sandwiches, chicken parm, chicken

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