Chicken:

Cup of Yum
1. Butterfly and pound each chicken breast with a meat mallet.
2. Sprinkle garlic powder over the chicken breasts.

Egg Wash:

1. Crack the two eggs into a small bowl, add paprika, lemon zest and mix.

Bread the Chicken:

1. In a medium-sized bowl, combine Parmesan cheese and panko breadcrumbs.
2. The chicken cutlets, one by one, into the egg mixture, making sure to cover both sides.
3. Then, transfer your chicken to the bowl with the panko and parmesan mixture. One by one, coat the chicken with the Parmesan and breadcrumb mixture, ensuring both sides are well-covered. Press in if needed.

Air Fry:

1. Spray the bottom of the air fryer basket with olive oil to prevent sticking,
2. place the breaded chicken inside the air fryer in a single layer.
3. and spray the top of the chicken for a golden-brown finish.

Crispy Perfection:

1. Cook until the top is golden brown, then flip to brown the other side.
2. Ensure the chicken reaches an internal temperature of 165°F (74°C) using a instant-read thermometer.