Prep the chicken: If using breasts, slice horizontally to make cutlets about 1/2 inch thick. Pat dry. Season both sides with salt, pepper, and a little lemon zest.

Preheat the air fryer: Set to 400°F (200°C) for 5 minutes so the basket gets hot.

Set up your dredging station: In one shallow bowl, beat the eggs with 1 tablespoon olive oil. In a second bowl, mix panko, Parmesan, garlic powder, onion powder, Italian seasoning, paprika, and red pepper flakes.

Coat the chicken: Dip each cutlet in the egg, let excess drip, then press into the panko-Parmesan mixture. Press firmly so the coating sticks. Place on a plate and let sit 3–5 minutes to set.

Oil the basket and tops: Lightly spray or brush the air fryer basket with oil. Place coated chicken in a single layer. Lightly mist the tops with oil for a crisp, golden finish.

Air fry: Cook at 400°F (200°C) for 6–8 minutes. Flip, spray lightly again, and cook another 5–7 minutes, until the crust is golden and the internal temperature hits 165°F (74°C).

Rest and garnish: Let the chicken rest 3 minutes. Squeeze fresh lemon over the top and sprinkle with parsley. Serve with a simple salad, roasted veggies, or pasta.