Season chicken. Dredge in seasoned flour, dip in the whisked egg/heavy cream/pickle juice mixture, and coat in panko and parmesan. Rest 5 minutes, then fry in hot oil over medium heat for 4–5 minutes per side until golden. Drain on a wire rack.
Whisk mayo, parmesan, garlic, lemon juice, Dijon, Worcestershire, salt, and pepper. Slowly stream in the olive oil, then add water a splash at a time until smooth.
Toss chopped romaine with your homemade dressing, croutons, and extra parmesan. Slice the croissants, spread a little dressing inside, then layer with a crispy chicken cutlet and a pile of Caesar salad.
Mix the melted butter, minced garlic, and parsley together. Brush over the tops of the croissants and finish with a sprinkle of parmesan!
