Prep the chicken: If using whole breasts, slice them horizontally to create thin cutlets. Place between two sheets of parchment and gently pound to an even 1/4-inch thickness. Pat dry with paper towels.

Season: Sprinkle both sides with salt, pepper, and 1 tablespoon of za’atar. Let sit while you set up the breading station.

Set up breading bowls: In one shallow dish, add flour. In a second, whisk eggs with a splash of water. In a third, mix panko, remaining za’atar, garlic powder, onion powder, and 1 tablespoon olive oil until evenly coated.

Preheat the air fryer: Heat to 400°F (200°C) for 3 to 5 minutes. Lightly spray the basket with oil.

Bread the chicken: Dredge each cutlet in flour (shake off excess), dip in egg, then press into the panko mixture until well coated. Lightly spray or brush the tops with oil.

Air fry: Arrange cutlets in a single layer without overlapping. Cook at 400°F (200°C) for 6 to 9 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C). Timing depends on thickness and your air fryer model.

Finish and serve: Rest 2 minutes. Sprinkle a pinch of za’atar and a squeeze of lemon over the top. Garnish with chopped parsley or mint if you like.