• Cut the chicken breasts lengthwise into two cutlets each. Place them on a cutting board, cover with cling film and pound with a meat mallet.

Prepare the coatings:

• Get three shallow bowls. In one, add the flour, paprika, cumin, garlic powder, and salt and stir to combine. In the second bowl, add the eggs and beat.
• For the third bowl, add the panko breadcrumbs.
• Dip a chicken cutlet into the flour on each side to coat it, then the egg, then the breadcrumbs. Repeat with each cutlet.

To oven bake:

• Preheat the oven to 375F. Lightly grease a rimmed baking sheet with cooking spray.
• Place the prepared chicken cutlets onto the baking tray, place in the oven and bake for 20-25 minutes or until golden and cooked through.

To pan fry:

• Add cooking oil to a skillet (to come up the sides about ¼-inch) over medium heat.
• Place the prepared breaded chicken cutlets into the skillet and fry on each side for 5 minutes or until golden and cooked.
• Pro Tip: You may need to cook them in batches so they aren’t overcrowded in the pan.
• When cooked, remove and drain on a plate lined with paper towels.

To air fry:

• Spray the basket of the air fryer with a little oil.
• Place the breaded chicken cutlets into the air fryer basket, spray with a little oil, then cook at 400°F/200°C for 5 minutes, then turn them over, spray them with a little more oil, and cook for a further 5-7 minutes or until golden and cooked through.
• Tip: You may need to air fry the cutlets in batches so they aren’t overcrowded.

Chicken is cooked it is no longer pink and a meat thermometer inserted into the centre reaches 165°F.