Begin by slicing each chicken breast in half lengthwise to create four thinner cutlets. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness (about 1/4 inch). This ensures even cooking and tender meat.

Whisk together the kosher salt, garlic powder, and Italian herb blend in a shallow dish. Add the Italian dressing and place the chicken cutlets in the marinade. Let them marinate for at least 1 hour.

In a separate shallow dish, mix together the whole wheat breadcrumbs and grated Parmesan cheese. In another shallow dish, beat the egg.

One at a time, dip each marinated chicken cutlet into the beaten egg (allow excess to drip off). Coat evenly with the breadcrumb mixture.

Preheat your air fryer to 400°F. Arrange the breaded chicken cutlets in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding. Air fry for 4 minutes until the top is golden.

Flip the cutlets, give them a light spray of olive oil and continue to air fry for another 4 minutes (they need to be golden brown). If you have a meat thermometer, target 165°F.

Serve hot from the air fryer.