They are so much better than a salad, in our opinion.

Ingredients

  • 1 cup (3 ounces) seasoned croutons (such as texas toast), crumbled
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup pre-shredded parmesan cheese, plus more for serving
  • 2 teaspoons lemon pepper seasoning mix
  • 2 teaspoons dried oregano
  • 1 teaspoon ground mustard
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup creamy caesar dressing (such as ken’s steak house), plus more for serving
  • 1 cup whole milk
  • cooking spray
  • 6 (4 ounce) chicken breasts cutlets, patted dry

Directions

  1. Gather all ingredients.
  2. Process croutons in a food processor until finely crumbled, about 8 pulses.
  3. 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.
  4. Preheat the air fryer to 390 degrees F for 2 minutes (200 degrees C). Lightly coat the air fryer basket with cooking spray.
  5. 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.
  6. 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.
  7. Transfer to a serving platter, and repeat with remaining cutlets. Serve with additional Parmesan cheese and dressing.