Crispy Caesar Chicken Cutlets
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
DIRECTION:
- Gather all ingredients.
- Process croutons in a food processor until finely crumbled, about 8 pulses.
- 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.
- Preheat the air fryer to 390 degrees F for 2 minutes (200 degrees C). Lightly coat the air fryer basket with cooking spray.
- 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.
- 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.
- Transfer to a serving platter, and repeat with remaining cutlets. Serve with additional Parmesan cheese and dressing.
