Prep the chicken: If using whole breasts, slice them horizontally into cutlets. Place between two sheets of plastic wrap and pound to about 1/4 inch thickness. Pat dry.

Season: In a small bowl, mix salt, pepper, paprika, and garlic powder. Sprinkle evenly over both sides of the chicken.

Set up the dredging station: Place flour in one shallow dish. In a second dish, whisk eggs with Dijon. In a third, combine panko, plain breadcrumbs, and Parmesan.

Coat the chicken: Dredge each cutlet in flour, shaking off excess. Dip in egg, letting extra drip back. Press firmly into the breadcrumb mix, coating both sides. Set aside on a tray.

Preheat the air fryer: Heat to 400°F (200°C) for 3–5 minutes. A hot basket helps the crust crisp up immediately.

Oil lightly: Spray both sides of the breaded cutlets with oil. Don’t soak them—just an even mist for golden color.

Cook in batches: Arrange cutlets in a single layer in the basket, leaving space between pieces. Air fry at 400°F for 6–8 minutes, flipping halfway. Internal temperature should reach 165°F (74°C).

Finish and rest: Transfer to a wire rack for 2–3 minutes so steam doesn’t soften the crust. Squeeze with lemon and sprinkle parsley if using.

Serve: Pair with a crisp salad, potato salad, mashed potatoes, buttered noodles, or tuck into a sandwich with shredded lettuce and mayo.