In a bowl, combine the chicken cutlets, buttermilk, 1 tsp salt, 1 tsp pepper, and 1 tsp paprika. Submerge the chicken fully in the buttermilk. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a shallow bowl, mix the crushed cornflakes, cornstarch, remaining salt, pepper, and paprika.

Remove one chicken cutlet at a time from the buttermilk, dredge it in the cornflake mixture, and press the coating onto the chicken to ensure full coverage. Place the cutlet on the prepared baking sheet. Repeat with the remaining chicken cutlets.

Drizzle olive oil over each cutlet and brush it evenly to coat.

Bake in the oven for 15–20 minutes, or until the chicken is crispy and fully cooked. The internal temperature should reach 165°F.

In a microwave-safe bowl, melt the butter. Combine the melted butter with honey, hot sauce, and chili flakes to make the sauce. Drizzle the sauce over the baked chicken. Slice the chicken into strips, if desired.

To assemble the salad, create a bed of lettuce in a bowl. Top with sliced chicken, croutons, cherry tomatoes, cucumber, and squeeze on fresh lemon juice. Drizzle Caesar dressing over the toppings and sprinkle with Parmesan cheese.