Cut the chicken breasts in half long ways. Place them on a cutting board with your hand on top and run a knife along the chicken to make 2 thin slices.

In a bowl, whisk the eggs until fully combined. Set aside.

Line a 9×13 baking sheet with aluminum foil.

Add the flour, ½ teaspoon salt, and ¼ teaspoon pepper to one half of the baking sheet. Mix well.

On the other half, combine the breadcrumbs, Parmesan cheese, and the remaining dried ingredients (excluding the parsley). Mix well and set aside.

Preheat the air fryer to 390°F for 3 minutes and lightly spray it with cooking spray.

Dredge each cutlet in the flour, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture, shaking off any excess. Lightly spray both sides of each cutlet with cooking spray.

Arrange the cutlets in a single layer in the air fryer, making sure they don’t overlap. Cook for 5 minutes, then flip and cook for another 5–7 minutes, until the internal temperature reaches 165°F and the cutlets are golden brown and crispy.

Remove from the air fryer and finish with a sprinkle of fresh parsley.