Slice each chicken breast horizontally to create 2 thinner cutlets, then pound each piece with a meat mallet or rolling pin until they reach ½ inch thickness. Pat completely dry with paper towels to ensure breading sticks.
2 boneless chicken breasts
In three shallow bowls, place the flour mixed with salt and pepper in the first, beaten eggs in the second, and panko breadcrumbs in the third. Arrange in order for efficient breading.
0.5 cup all-purpose flour, 1 tsp salt, 0.5 tsp black pepper, 2 large eggs, 1.5 cups panko breadcrumbs
Dredge each cutlet in the seasoned flour and shake off excess. Dip fully into beaten eggs, then press both sides into panko breadcrumbs, pressing gently to adhere crumbs without compacting.
2 boneless chicken breasts, 0.5 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs, 1 tsp salt, 0.5 tsp black pepper
Spray the air fryer basket with neutral oil. Place cutlets in a single layer with at least 1 inch space between pieces. Lightly spray the tops with oil. Air fry at 400°F for 6 minutes, flip cutlets, spray tops again, and cook for an additional 6 minutes until coating is golden and internal temperature reaches 165°F.
neutral oil spray
Transfer cutlets to a cutting board and let rest for 5 minutes to retain juices. Slice crosswise if desired and serve with optional tonkatsu sauce.
tonkatsu sauce
