Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound evenly to ¼ inch thickness. Pat dry thoroughly with paper towels.
4 pieces boneless chicken breasts
Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko combined with Parmesan, salt, and pepper in the third.
1 cup all-purpose flour, 2 large eggs, 2 cups panko breadcrumbs, 0.5 cup Parmesan cheese, 1 tsp salt, 0.5 tsp black pepper
Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten egg, coating completely. Then press into the breadcrumb mixture on both sides. Place coated breasts on a plate.
4 pieces boneless chicken breasts, 1 cup all-purpose flour, 2 large eggs, 2 cups panko breadcrumbs, 0.5 cup Parmesan cheese, 1 tsp salt, 0.5 tsp black pepper
Preheat air fryer to 400°F for 3-5 minutes. Lightly spray the air fryer basket with olive oil or cooking spray. Arrange the breaded chicken in a single layer, leaving about 1 inch between pieces. Spray the tops lightly with oil.
olive oil or cooking spray
Air fry the chicken for 6 minutes. Flip each piece using tongs, spray the tops lightly again, then cook for an additional 4-6 minutes until golden and the internal temperature reaches 165°F. Remove and let rest for 5 minutes before serving with lemon wedges.
4 pieces boneless chicken breasts, olive oil or cooking spray, 1 whole lemon
