Preparation Steps

• Pat the chicken pieces dry and, if needed, slice each breast in half horizontally or pound between plastic to about 1/2-inch thickness so pieces are even.
• Preheat the air fryer to 390°F (200°C) for 3 minutes while you assemble the coating. Lightly oil the air fryer basket or spray so the chicken won’t stick.
• In a shallow bowl combine the flour, garlic powder, smoked paprika, salt, pepper, and lemon zest. In a second bowl whisk the eggs until smooth. In a third shallow dish mix panko and grated Parmesan.
• Brush or spritz about a tablespoon of olive oil over the panko-Parmesan mix and toss briefly — this encourages browning in the air fryer and helps the crumbs clump a little for better adhesion.
• Dredge each chicken piece in the flour mixture, shaking off excess, then dip into the beaten egg, letting extra drip off. Press the chicken firmly into the panko-Parmesan so a good crust forms; repeat on both sides.
• Let the breaded cutlets rest on a rack for 8–10 minutes at room temperature — this short rest helps the coating set and reduces flaking during cooking.
• Arrange the cutlets in a single layer in the preheated air fryer basket, leaving space between pieces. Lightly spritz the tops with cooking spray or a quick mist of oil.
• Air fry at 390°F (200°C) for 12 minutes total. Flip the cutlets halfway through cooking (around 6 minutes), and spritz the flipped side once more. The chicken is done when the crust is golden and an instant-read thermometer registers 165°F (74°C).
• Transfer to a plate and let rest 3–4 minutes before serving so juices redistribute. Serve with lemon wedges or a light salad.