1. Cut each chicken breast in half lengthwise and pound each piece to an even 1/4-inch thickness. Season the chicken with salt and pepper to taste.
2. Preheat the air fryer to 390°F. Spray the air fryer basket with cooking spray.
3. Set up three large shallow bowls in an assembly line. Put the flour in the first shallow bowl. In a second wide shallow bowl, whisk together the two eggs. In a third wide, shallow bowl, mix the Panko breadcrumbs, Parmesan cheese, dried thyme, garlic powder and ground black pepper.
4. Dredge the first chicken cutlet in the flour and shake off the excess until just a light flour coating remains. Next, dip the chicken into the egg mixture turning it to coat both sides. Let the excess egg drip off. Finally press the chicken firmly into the breadcrumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken cutlets are breaded.
5. Transfer chicken cutlets to the air fryer basket and place them in a single layer leaving some space between them. Work in batches if needed.
6. Spray the top of the chicken with cooking spray.
7. Cook for 5 minutes then flip the chicken and spray the top once again with cooking spray. Cook for 5 to 7 minutes or until the chicken reaches an internal temperature of 165º F. Time will vary depending on the size/thickness of the chicken.
8. Remove from the air fryer, if you still have more chicken to air fry, transfer the cooked to a wire rack and keep in a warm oven (about 275ºF) or transfer to serving plates. Serve.

To Serve (optional)

1. Parmesan cheese, chopped parsley, lemon wedges, honey mustard