Start by slicing your chicken breasts into even cutlets to ensure they cook uniformly. If your chicken is thick, use a meat mallet to pound them to a consistent thickness of about ½ inch.

Set up three bowls for dredging: seasoned flour, whisked eggs, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and paprika. Coat each cutlet in flour, dip in egg wash, then press into breadcrumbs.

Preheat your air fryer to 400°F (200°C). Lightly spray or brush both sides of the coated cutlets with oil.

Arrange breaded chicken cutlets in a single layer in the air fryer basket. Cook at 400°F (200°C) for 8-10 minutes, flipping halfway through. Ensure the internal temperature reaches 165°F (74°C).

Once cooked, remove from the air fryer and let rest for a moment. Serve garnished with parsley, lemon, or extra Parmesan.