Pat chicken breast dry, then cut in half horizontally through the center into two cutlets.
Mix the breadcrumbs and herbs in a large shallow bowl. Mix the flour, salt, and pepper in another large bowl.
Place chicken cutlets into the flour mixture and toss to coat.
Add egg to the bowl with the chicken, split the yolk, and toss to coat.
Preheat air fryer to 360°F (180°C).
Place each chicken cutlet into the breadcrumb mixture, and turn to coat thoroughly. Transfer to a plate, and press the bread crumbs onto the chicken to help them stick.
Lightly drizzle, brush or spritz the chicken cutlets with oil.
Place chicken cutlets in air fryer basket in a single layer [Note 2]. Ensure they are not touching.
Air fry chicken cutlets for 13-18 minutes, until golden brown and at least 165°F/74°C in the center [Note 3]. If required for your air fryer carefully flip the cutlets over halfway through the cooking time [Note 4].
Notes
Fine white breadcrumbs or panko breadcrumbs are best.
If your air fryer tends to stick to food, spritz the basket with olive oil before placing the cutlets in it.
Cooking times are an estimate only. Use a meat thermometer to test the internal temperature in the thickest part to ensure it has reached the safe temperature of 165°F/74°C.
Some air fryers require food to be turned halfway through cooking. Please check your manual if you are unsure whether this is required for your air fryer.