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
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.
