Step 1: Pat chicken cutlets dry with paper towels. Set up three shallow bowls: one with flour, one with beaten eggs and water, and one with panko, parmesan, and seasonings mixed together.

Step 2: Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Press firmly into breadcrumb mixture to coat both sides.

Step 3: Place breaded cutlets on a wire rack and let rest for 5 minutes (this helps coating stick better).

Step 4: Preheat air fryer to 375°F for 3 minutes. Lightly spray basket with cooking spray.

Step 5: Arrange cutlets in single layer (work in batches if needed). Lightly spray tops with cooking spray.

Step 6: Air fry for 6 minutes, then flip and cook another 5-6 minutes until golden brown and internal temperature reaches 165°F.

Step 7: Let rest 3 minutes before serving to keep juices inside.