DINNER CULT
This Caesar Chicken Cutlets recipe offers a fun twist on the classic Chicken Caesar Salad by transforming the beloved flavors into crispy, oven-baked cutlets.
It's not your run-of-the-mill chicken cutlets recipe; it's a recipe that turns the classic Chicken Caesar Salad into crispy, golden-brown bites of heaven. No greens, just goodness, baked to perfection in the oven!
how we're turning a regular chicken cutlet into a Caesar sensation. We're talking about a marinade that's like a flavor party, mixing Caesar dressing and buttermilk for a tangy, creamy kick!!
Now, let's talk about the magic that happens on the outside—that crunch factor! We're not just coating these cutlets with a basic crust; we're covering them with crushed croutons, Parmesan, and a dash of zesty herbs. Golden-brown and crispy—it's a texture party that's impossible to resist.
1
In a bowl, mix the Caesar dressing with the 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.
2
In a separate bowl, combine the crushed croutons, grated Parmesan, chopped parsley, black pepper, and the lemon zest.
3
Working one at a time, press each coated chicken cutlet into the dry mixture, ensuring all sides are evenly covered.
4
Place a wire roasting rack on a sheet tray. Arrange the breaded chicken cutlets on the rack, allowing for air circulation.
5
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°.
So, what's the deal after you've cooked up these beauties? Options, my friend! Whether you're going all-in with just the cutlets or sandwiching them between your favorite bread, you do you!