Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.

Season the chicken with salt and pepper on both sides.

In a shallow dish, place the flour. In a bowl, beat the eggs. In another shallow dish, combine panko breadcrumbs, garlic powder, onion powder, and paprika.

Dredge each chicken cutlet in flour, shaking off excess.

Dip into the beaten eggs, allowing excess to drip off.

Coat with the panko mixture, pressing gently to adhere.

Preheat the air fryer to 400°F (200°C).

Spray the air fryer basket with olive oil spray.

Place the breaded chicken cutlets in the basket in a single layer, making sure not to overcrowd.

Spray the tops of the chicken cutlets with more olive oil spray.

Cook for 10 minutes, flip the cutlets, and cook for an additional 8-10 minutes until golden brown and cooked through.

Remove the chicken cutlets from the air fryer and let them rest for a few minutes before serving.

Serve with your favorite dipping sauce or side salad.