Slice each chicken breast in half lengthwise to create thinner pieces and pat them dry with a clean towel.

If needed, use a meat mallet to pound the chicken flat for uniform cooking.

In a shallow bowl, pour in the seasoned breadcrumbs. In another shallow bowl, crack the eggs and whisk them together with the kosher salt and black pepper.

Dip each chicken piece into the egg mixture, then coat it with the breadcrumbs, pressing firmly to adhere. Repeat until all pieces are breaded.

Preheat your air fryer to 390°F and spray the basket lightly with olive oil spray.

Arrange the breaded chicken in a single layer, making sure not to overcrowd.

Cook for 6-7 minutes, then carefully flip each piece, spray the tops lightly with more olive oil spray, and cook for another 4-5 minutes, or until the internal temperature reaches 165°F.

Once cooked, allow the chicken to rest for at least five minutes before slicing. Serve with a generous sprinkle of lemon and season with salt and pepper to taste.