Ingredients
Scale
- 1 1/2 pounds chicken breast cutlets
- 1 cup caesar dressing
- 1 cup buttermilk
- 1 1/2 cup croutons, crushed
- 1/4 cup parmesan, grated
- 1/4 cup parsley, chopped
- 1 lemon, zested
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 450° F.
- In a bowl, mix 1 cup of Caesar dressing with 1 cup of buttermilk to create the dredging liquid.
- Place the croutons in a freezer bag. Seal the bag and use the back of a spoon or a small pot to crush the croutons into coarse crumbs.
- In a separate bowl, combine the crushed croutons, ¼ cup grated Parmesan, ¼ cup chopped parsley, 1 teaspoon black pepper, and the zest of 1 lemon.
- Dip each chicken cutlet into the Caesar dressing and buttermilk mixture, ensuring it is well-coated.
- Working one at a time, press each coated chicken cutlet into the dry mixture, ensuring all sides are evenly covered.
- Place a wire roasting rack on a sheet tray. Arrange the breaded chicken cutlets on the rack, allowing for air circulation.
- Bake in the preheated oven for 10 minutes. After 10 minutes, rotate the pan and continue cooking for an additional 10 minutes or until the internal temperature reaches 165°.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: oven
- Cuisine: American