1. Slice each chicken breast horizontally to create two thinner cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet to about 1/4-inch thickness.

2. Season both sides of the pounded chicken cutlets generously with salt and black pepper.

3. Prepare a breading station: Place flour in a shallow dish, beaten eggs in a second shallow dish, and panko breadcrumbs in a third shallow dish.

4. Dredge each chicken cutlet in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press it firmly into the panko breadcrumbs, making sure the entire surface is covered.

5. Lightly spray both sides of the breaded chicken cutlets with oil.

6. Preheat your air fryer to 375°F (190°C). Place the chicken cutlets in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.

7. Air fry for 12-15 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).

8. Remove from the air fryer, let rest for a few minutes, then slice into strips and serve hot with your favorite accompaniments like rice and Tonkatsu sauce.