Season the chicken with salt, pepper, garlic powder, and onion powder.
In a shallow bowl, combine the panko, Parmesan, Italian seasoning, paprika, garlic powder, and olive oil, mixing until the breadcrumbs are evenly coated.
Beat the eggs in a separate bowl.
Dip each chicken cutlet into the egg, then coat thoroughly in the breadcrumb mixture.
Arrange the cutlets in a single layer in the air fryer basket.
Air fry at 390°F for 10–12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
Top with crumbled feta, fresh lemon zest, a squeeze of lemon juice, and drizzle with hot honey.
Garnish with fresh parsley and serve immediately.
