Prepare the chicken

• Slice the chicken fillet in half horizontally to create two thin cutlets and flatten them out.
• Cut the cutlets so they are slightly larger than the shape of the croissants, saving any leftover trim pieces.

Set up the breading station

• Dip the chicken cutlets into the flour, then into the beaten eggs, then back into the flour for a second coat.
• Dip again into the eggs, then press firmly into the panko mixed with Parmesan until fully covered.

Fry the chicken

• Heat the cooking oil in a frying pan.
• Fry the coated chicken cutlets until deep golden brown and crispy.
• Remove from the pan and let them drain on a paper towel.

Make the dressing

• Combine the garlic clove, anchovies, capers, mustard, mayonnaise, Greek yogurt, salt and black pepper in a blender or food processor.
• Blend until completely smooth and creamy.

Dress the salad

• Toss the chopped Romaine lettuce directly into the prepared dressing until every piece is well coated.

Make the garlic butter

• Melt the butter in a pan or microwave with the chopped garlic cloves and fresh herbs.
• Set aside a small spoonful of the melted garlic butter mixture to use as garlic oil for brushing.

Prepare the croissants

• Slice both croissants in half horizontally.
• Cover one cut side of each croissant with a layer of the garlic butter and spread a generous amount of the salad dressing on the other side.

Assemble the sandwiches

• Place a crispy chicken cutlet on each bottom half.
• Top with the dressed Romaine lettuce and a final sprinkle of grated Parmesan cheese.

Finish and serve

• Close the croissant sandwiches and use a pastry brush to coat the top crusts with the reserved garlic butter mixture before serving.