Slice chicken breasts horizontally into cutlets. Place between parchment sheets and gently pound to an even ⅓-inch thickness using a rolling pin or meat mallet.

Pat cutlets completely dry with paper towels on both sides. Season lightly with ½ teaspoon salt and ¼ teaspoon black pepper.

Set up three shallow bowls: Bowl 1 with flour, garlic powder, and a pinch of salt; Bowl 2 with beaten eggs and 1 tablespoon water; Bowl 3 with panko, grated parmesan, smoked paprika, onion powder, and dried oregano.

Dredge each cutlet in flour (shaking off excess), coat in egg wash, then press firmly into the panko-parmesan mixture on both sides so breadcrumbs adhere densely.

Preheat air fryer to 390°F (199°C) for 3 minutes. Mist the basket lightly with oil spray.

Arrange cutlets in a single layer without overlapping. Generously mist the tops with oil spray so no dry flour spots remain.

Air fry at 390°F (199°C) for 4 minutes. Flip cutlets using silicone tongs, mist the reverse side lightly with oil, and cook for another 3 to 4 minutes until deeply golden, crunchy, and internal temperature reaches 165°F (74°C).

Transfer to a cutting board, rest 3 minutes, slice into juicy medallions, garnish with fresh parsley, lemon wedges, and shaved parmesan curls, and serve immediately!