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let’s make something Naughty

Roasted Tomato & Crispy Chicken Croissant

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Ingredients 

Serving Size: 2 croissants

To Build the Sandwich:

  • 2 fresh croissants

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

  • 1/2 cup chili crunch aioli

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

  • 6 slices of prosciutto

  • 1 ball of burrata cheese, torn into pieces (if you have stracciatella, use that)

  • 1/4 cup sun-dried tomatoes

  • Salt and pepper, to taste

  • Olive oil, for roasting tomatoes

To make the chili crisp aioli:

  • 4 tbsp mayo

  • 1 tbsp chili crisp (with some of the crunchy bits)

  • 1/2 tbsp hot honey (or regular honey + a pinch of chili flakes)

  • ½ tsp lemon juice

  • Pinch of salt

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 aioli: In a small bowl, whisk together the mayo, chili crisp, hot honey, lemon juice, and a pinch of salt until smooth and creamy. Adjust heat/sweetness to your taste.


3. 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.

4. Assemble the Croissants:

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

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

  • Place the sliced chicken cutlet on top of the croissant.

  • Add your ball of burrata and spread on top of chicken (or stracciatella)

  • Add 3 slices of prosciutto to each

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

  • Top with croissant to make the sandwich. Serve!

This isn’t your average croissant sandwich. Between the layers of flaky pastry, you’ll find a perfectly crispy chicken cutlet, sweet tomato confit, rich stracciatella, and salty prosciutto—all tied together with a punchy chili crisp aioli. It’s savory, satisfying, and just the right balance of textures and bold flavors.

sandwiches, sandwich, chicken

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