Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about ½ inch. Season with salt and pepper.

Dredge each chicken fillet in flour, then dip in beaten eggs, and finally coat with panko, Italian breadcrumbs, and Parmesan, pressing down to ensure even coverage.

Preheat the air fryer to 390°F. Arrange the breaded cutlets without overcrowding, lightly spray with oil, and cook for 10-12 minutes, flipping halfway through.

Melt butter in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Transfer air-fried chicken into the skillet and cook for 1 minute on each side to absorb garlic flavor.

Serve the chicken cutlets on a platter, garnished with parsley and a squeeze of lemon juice if desired.