Prep the chicken. If using breasts, slice them horizontally to make cutlets about 1/2 inch thick. Pat dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Make the topping. In a bowl, mix the mayo, Parmesan, breadcrumbs, garlic, lemon zest, lemon juice, Italian seasoning, paprika, and onion powder. Stir until it forms a thick, spreadable paste.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with olive oil to prevent sticking.

Coat the chicken. Spread a generous layer of the mayo-Parmesan mixture over the top of each cutlet. You want a solid coat, about 1/8–1/4 inch thick. No need to coat the bottom.

Arrange and cook. Place coated-side-up chicken in a single layer in the basket. Don’t overlap. Air fry for 10–14 minutes, depending on thickness, until the top is golden and the internal temperature reaches 165°F (74°C).

Optional extra color. For deeper browning, increase to 400°F (205°C) for the last 2 minutes.

Rest and serve. Let the chicken rest 3–5 minutes. Garnish with chopped parsley and a pinch of red pepper flakes if you like a little heat.