Prep the chicken: If using chicken breasts, slice them horizontally into thin cutlets. Place each piece between two sheets of parchment and pound to about 1/2 inch thickness for even cooking.

Season lightly: Sprinkle both sides with a pinch of salt and pepper. This seasons the meat beneath the coating.

Make the egg mixture: In a shallow bowl, whisk the eggs with Dijon mustard until smooth. The mustard adds flavor and helps the coating stick.

Prepare the breadcrumb mix: In another shallow dish, combine breadcrumbs, panko, Parmesan, garlic powder, onion powder, paprika, oregano, salt, and pepper. Mix well to distribute the seasonings evenly.

Coat the cutlets: Dip each cutlet in the egg mixture, letting the excess drip off. Press firmly into the breadcrumb mixture, coating both sides and pressing to adhere. Set on a plate to rest for 5 minutes; this helps the coating stick.

Preheat the air fryer: Heat your air fryer to 400°F (200°C) for 3 to 5 minutes. A hot basket helps crisp the coating quickly.

Arrange in the basket: Place cutlets in a single layer with space between them. Do not overlap. Work in batches as needed.

Air fry: Cook for 6 to 8 minutes, then flip and cook another 5 to 7 minutes, or until the coating is golden and the internal temperature reaches 165°F (74°C).

Rest and serve: Let the cutlets rest for 2 minutes to lock in juices. Squeeze with fresh lemon and top with parsley if you like.