Slice whole chicken breasts in half horizontally and pound to ¼- to ⅙-inch thick. Combine the salt and pepper in a small bowl and season the chicken cutlets on both sides; set aside.

Add the eggs and mayonnaise to a shallow bowl and whisk to combine.

In a separate, medium-sized shallow bowl, combine the Panko, Parmesan, paprika, and garlic powder and mix until well incorporated.

If you will be freezing some or all of the chicken fillets, line a baking sheet with parchment paper or foil.

Using a fork, transfer 1-2 chicken fillets to the egg mixture and turn to coat evenly on both sides. With the same fork, transfer the chicken to the Panko bowl. Use a spoon to sprinkle the top of the chicken with the breadcrumb mixture and gently press down on the chicken to help the breadcrumb-mixture stick. Using tongs, transfer the breaded chicken to a clean plate or prepared baking sheet if freezing. (See freezing instructions in the notes section below.) Repeat until all fillets are breaded. Lightly spray both sides of the cutlets with olive oil or cooking spray just before cooking.

To cook, air fry the fillets in a single layer at 375°F for about 8 minutes (10 minutes if frozen), or until golden brown on the outside and cooked through. Remove them from the air fryer and allow them to cool slightly. Repeat with the remaining chicken until all cutlets have been cooked.