Prep the chicken. If using large breasts, slice them horizontally into cutlets or pound to an even 1/2-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

Set up a breading station. In one shallow bowl, place the flour. In a second bowl, whisk the eggs with a tablespoon of water. In a third bowl, mix the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Add paprika if using.

Bread the chicken. Dredge each piece in flour, shake off excess, dip in egg, then press into the Parmesan-breadcrumb mixture until fully coated. Set on a plate to rest for 5 minutes so the crust adheres.

Preheat the air fryer. Heat to 380°F (193°C) for 3–5 minutes. Lightly oil the basket or use cooking spray to prevent sticking.

Add a little oil to the crust. Lightly brush or spray both sides of the breaded chicken with olive oil. This ensures a deep golden, crisp finish.

Air fry. Arrange chicken in a single layer without crowding. Cook at 380°F (193°C) for 9–12 minutes, flipping halfway. Thinner cutlets finish closer to 9 minutes; thicker ones may need up to 14 minutes. The chicken is done when the internal temperature reaches 165°F (74°C).

Rest and serve. Let the chicken rest 3 minutes. Squeeze with lemon and sprinkle with chopped parsley if you like. Serve with a simple salad, roasted broccoli, or over pasta with marinara.