Warm the air fryer to 380°F (190°C) for approximately 3-5 minutes.

Cut each chicken breast horizontally into two thinner slices, yielding four pieces altogether.

Beat the eggs in a shallow bowl.

In a separate shallow bowl, combine the panko breadcrumbs with salt and black pepper.

Place the flour in another shallow bowl.

First, coat each piece of chicken in flour, then dip it into the beaten eggs, and finally, cover it thoroughly with the panko mixture, pressing the breadcrumbs into the chicken to ensure they stick.

Arrange the coated chicken cutlets in the air fryer basket in a single layer without overlapping.

Lightly mist the chicken cutlets with cooking spray.

Air fry at 380°F (190°C) for 23 minutes, turning the cutlets over halfway through, until they are golden brown and fully cooked.

Remove the chicken cutlets from the air fryer and let them sit for a few minutes to cool slightly before serving.