1 pound chicken cutlets

¾ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

1 teaspoon garlic powder

½ teaspoon Italian seasoning

½ cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs

Olive oil spray

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Preheat the air fryer to 380°F (190°C).
Season the chicken cutlets evenly with salt, black pepper, paprika, garlic powder, and Italian seasoning.
Prepare a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs.
Dredge each cutlet in flour, shaking off excess, then dip into the eggs, and press into the breadcrumbs until fully coated.
Lightly spray both sides of the breaded cutlets with olive oil spray.
Arrange the cutlets in a single layer in the air fryer basket without overlapping.
Air fry for 10–12 minutes, flipping halfway through, until golden brown and cooked through.
Remove from the air fryer and let rest for a couple of minutes before serving.

Add grated Parmesan to the breadcrumbs for extra flavor.

Panko breadcrumbs create an extra-crispy texture.

For a spicy version, add cayenne pepper or chili flakes to the seasoning.

Reheat leftovers in the air fryer to maintain crispiness.