Prep the chicken: Slice each chicken breast horizontally to make cutlets, then place between sheets of parchment and pound to an even 1/2 inch thickness. Pat dry with paper towels. Season both sides with 1/2 teaspoon salt and the black pepper.

Set up dredging station: Place flour in one shallow bowl. In a second bowl, beat the eggs with Dijon (if using). In a third bowl, mix breadcrumbs, Parmesan, remaining 1/2 teaspoon salt, garlic powder, onion powder, and paprika.

Bread the cutlets: Dredge each piece in flour, shaking off excess. Dip into egg, letting any extra drip back. Press into the breadcrumb mixture until well coated. For extra crunch, press firmly so the crumbs adhere.

Rest the breaded cutlets: Place on a plate or rack for 5 minutes. This helps the coating stick during cooking.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Lightly spray or brush the basket with oil to prevent sticking.

Air fry the first side: Arrange cutlets in a single layer with space between them. Lightly spray the tops with oil. Air fry at 400°F for 5 minutes.

Flip and finish: Flip the cutlets, lightly spray again, and cook another 3–5 minutes, until golden and crisp and an instant-read thermometer reads 165°F in the thickest part.

Rest and serve: Let cutlets sit 2 minutes. Squeeze with lemon and sprinkle with parsley if you like. Serve hot.