Pound the chicken cutlets to an even ¼ inch thickness.

Set up three bowls: flour in one, beaten eggs in the second, and a mixture of panko, Parmesan, paprika, garlic powder, salt, and pepper in the third.

Dredge each cutlet in flour, dip in egg, then press both sides firmly into the panko mixture.

Preheat the air fryer to 400°F (200°C). Arrange cutlets in a single layer, spray generously with olive oil, and air fry 5 minutes per side until golden and 165°F (74°C) internal.

Transfer to a platter, squeeze lemon juice over the top, and sprinkle with chopped parsley.