Prepare the Chicken: The chicken breasts were patted dry with paper towels to remove moisture. Each piece was sliced lengthwise into thinner cutlets so even cooking could happen. Salt, pepper, garlic powder, and paprika were sprinkled on both sides to season every bite.
Set Up the Coating: In one bowl, the egg was beaten until smooth. In another bowl, Parmesan cheese, breadcrumbs, and Italian seasoning were mixed well. Olive oil was drizzled into the crumb mixture so crispness could be boosted during cooking.
Coat the Chicken: Each chicken piece was dipped into the egg first, letting excess drip away. After that, the chicken was pressed firmly into the Parmesan mixture so a thick coating formed. Gentle pressure helped the crumbs stick better.
Preheat the Air Fryer: The air fryer was preheated to 380°F for a few minutes. This step helped the crust set quickly once the chicken went in, which kept the coating crisp.
Air Fry Until Golden: The coated chicken was placed in the basket in a single layer. Cooking was done for 12 minutes, then the pieces were flipped carefully. Another 6 to 8 minutes followed until the crust looked golden and the inside felt fully cooked.
Rest and Serve: Once cooking finished, the chicken was rested for a few minutes. This short pause allowed juices to settle so each slice stayed moist when cut.
