Preheat the air fryer at 400°F for 4 minutes.

Prepare the croutons: In a bowl, combine the cubed Italian bread, olive oil, Italian seasoning, garlic powder, salt and pepper. Stir together to evenly coat the bread. Place the cubes in the air fryer basket in a single layer, as much as possible.

Air fry at 400°F for 4-5 minutes, until the croutons are golden brown. Set aside.

Prepare the chicken: slice each chicken breast in half lengthwise.

Set up a dredging station: In a shallow dish whisk together the flour, 1/2 tsp salt and 1/2 tsp pepper.

In a second shallow dish whisk the 2 eggs.

In a third shallow dish mix together the the panko breadcrumbs, parmesan cheese, 1 tsp salt, 1/2 teaspoon pepper, garlic powder and Italian seasoning.

Dip each chicken breast on both sides into the flour mixture, and then the eggs and lastly the panko parmesan mixture. Lay each piece of chicken into the air fryer basket. Work in batches if the basket is small,

Air fry at 400°F for 5 minutes, flip the chicken and continue cooking for another 4-5 minutes. (cook 9-10 minutes total)

Let the chicken rest 3 minutes and cut into slices.

Prepare the salad: place the lettuce in a bowl, add the croutons and 1/4-1/3 cup Caesar dressing (to taste). Toss together to coat.

Put it all together: divide the salad between 4 bowls. Add the chicken on top of each salad. Shave pieces of Parmesan on top of each salad and enjoy!