Instructions

• Start with preheating your oven to 400 degrees Fahrenheit. You gotta get your brioche buns ready and toast 'em later.
• Season your chicken breasts real good with kosher salt and pepper. You want each piece to have that flavor in every bite.
• Dip each chicken breast into the beaten eggs, let the extra drip off so it don’t get soggy. Then coat 'em well with that mixture of seasoned breadcrumbs and the parmesan cheese. This gonna give you that crispy crust we want.
• Heat olive oil in a skillet over medium heat. When it’s ready, place the breaded chicken in the pan. Cook them for about 5 to 7 minutes on each side till they’re golden brown and cooked through. You wanna see that crispy pull on the outside but juicy inside.
• While chicken cooks, mix minced garlic, Greek yogurt, extra parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, and lemon juice in a bowl to make your creamy sauce. Add kosher salt and pepper to taste.
• Throw your brioche buns in the oven to toast for around 3 to 5 minutes, just till they get that light golden color. Once all parts are ready, assemble by spreading sauce on the bottom bun, piling on the crispy chicken, topping with fresh romaine lettuce, and finishing with shaved parmesan and the top bun.