They are so much better than a salad, in our opinion.
Ingredients
- (3 ounces) seasoned croutons (such as Texas Toast), crumbled: 1 cup
- seasoned breadcrumbs: 0.5 cup
- pre-shredded Parmesan cheese, plus more: 0.5 cup (for serving)
- lemon pepper seasoning mix: 2 tsp
- oregano: 2 tsp (dried)
- ground mustard: 1 tsp
- garlic powder: 0.75 tsp
- onion powder: 0.5 tsp
- cayenne pepper: 0.25 tsp
- creamy Caesar dressing (such as Ken’s Steak House), plus more: 1 cup (for serving)
- whole milk: 1 cup
- cooking spray:
- chicken breasts cutlets, patted dry: 6 piece (4 ounce)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Process croutons in a food processor until finely crumbled, about 8 pulses. Dotdash Meredith Food Studios
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Prepare dredging station. Stir together croutons, breadcrumbs, Parmesan cheese, lemon pepper, oregano, mustard, garlic powder, onion powder, and cayenne in a shallow bowl. Whisk together Caesar dressing and milk until smooth in a separate shallow bowl. Set aside. Dotdash Meredith Food Studios
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Preheat the air fryer to 390 degrees F for 2 minutes (200 degrees C). Lightly coat the air fryer basket with cooking spray.
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Working with 1 cutlet at a time, fully submerge each cutlet into dressing mixture, shaking off excess. Dredge cutlets in crouton mixture, pressing firmly until evenly coated on both sides. Place on a plate in an even layer. Dotdash Meredith Food Studios
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Working in batches, add 2 cutlets to basket in one even layer, and cook until golden brown and cooked through, 10 to 12 minutes, flipping halfway through. Dotdash Meredith Food Studios
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Transfer to a serving platter, and repeat with remaining cutlets. Serve with additional Parmesan cheese and dressing. Dotdash Meredith Food Studios
