Place each chicken breast between two sheets of plastic wrap and pound evenly with a meat mallet or rolling pin to about ¼ inch thickness. Pat chicken completely dry with paper towels to ensure breading sticks.
4 chicken breasts
Set up breading station with three shallow bowls: mix flour with half the salt and pepper in first bowl; beat eggs with water in second bowl; mix breadcrumbs with remaining salt and pepper in third bowl.
1 cup all-purpose flour, 2 large eggs, 1.5 cups breadcrumbs, 1 tsp salt, 0.5 tsp black pepper
Dredge each chicken cutlet in flour, shaking off excess. Dip in beaten eggs for 30 seconds and let excess drip off. Press firmly into breadcrumbs on both sides and place on a plate.
4 chicken breasts, 1 cup all-purpose flour, 2 large eggs, 1.5 cups breadcrumbs
Preheat air fryer to 400°F and spray the basket with oil. Arrange breaded cutlets in a single layer with 1-inch gaps. Spray tops lightly with oil. Cook for 5-6 minutes, then flip, spray again, and cook another 5-6 minutes until golden and internal temperature reaches 165°F.
oil spray
While chicken rests for 2 minutes, toast rolls cut-side down in air fryer for 1-2 minutes. Spread mayonnaise or sauce on bottom buns if using, add lettuce or greens, top with schnitzel, and close with top buns.
4 soft rolls or buns, mayonnaise or sauce, lettuce or greens
