Slice each chicken breast in half horizontally to create 4 thinner cutlets. Place the cutlets between plastic wrap or inside a large resealable bag and gently pound them to an even ½-inch thickness using the flat side of a meat mallet or a rolling pin.

Pat the chicken dry with paper towels and season both sides evenly with 1 Tbsp of the Chicken Caesar Seasoning. Let the chicken rest for 10 minutes while you prepare the breading station.

Place the flour in a shallow dish. In a second shallow dish, whisk together the eggs and water. In a third dish, combine breadcrumbs, Parmesan , and the remaining Tbsp of Chicken Caesar Seasoning.

Working one piece at a time, dredge each chicken cutlet in the flour, shaking off any excess. Then dip into the egg mixture, allowing any excess to drip off, then press it firmly into the panko mixture until evenly coated on both sides.

Preheat the air fryer to 380°F for 3 to 5 minutes.

Lightly coat both sides of each breaded chicken cutlet with avocado oil or olive oil cooking spray (this helps the cutlet brown more evenly). Arrange the cutlets in a single layer in the air fryer basket, leaving a little space between each piece. Cook in batches if needed.

Air fry for 6 minutes, then carefully flip the chicken. Lightly spray the second side again if it looks dry and continue cooking for 5 to 7 minutes, or until the breading is golden brown and crisp and the thickest part of the chicken reaches an internal temperature of 165°F.

Transfer the chicken to a serving platter and let it rest for 5 minutes. Garnish with chopped parsley, if desired, and serve with fresh lemon wedges for squeezing over the top.