Prep Chicken:Slice each chicken breast in half horizontally to create 4 thin cutlets. Pat dry with paper towels.
Prepare Breading Station:In one shallow bowl, combine flour, garlic powder, salt, and pepper. In a second bowl, whisk together the egg and 2 tablespoons Caesar dressing. In a third bowl, mix Panko breadcrumbs and Parmesan cheese.
Bread the Cutlets:Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip in the egg mixture, then coat with the breadcrumb-Parmesan mixture. Press breadcrumbs firmly to adhere.
Preheat Air Fryer:Preheat air fryer to 375°F (190°C) for 3 minutes.
Cook Cutlets:Lightly spray air fryer basket with cooking spray. Place breaded cutlets in a single layer in the basket. Spray tops of cutlets with cooking spray.
Air Fry:Cook for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temp should reach 165°F/74°C).
Serve:Drizzle extra Caesar dressing over the cutlets and garnish with chopped parsley. Serve with a fresh green salad or roasted veggies.