Optional but recommended first step is to brine the chicken. Combine 2 tablespoon of kosher salt with 2.5 cups of water, and warm till dissolved. Allow to cool, and pour brine over chicken placed in a Ziploc bag or pot with lid. Allow to sit for 1-8 hours. When ready to use, remove from brine and rinse with cool water.
Filet chicken breasts in half to make cutlets, by inserting a knife half way through the breast, and cutting in half. Gently pound with a mallet to even out cutlet, if some parts are thicker.
Combine ingredients for herb and spice mix in a small bowl.
Place flour and bread crumbs in 2 separate shallow bowls, and add half of the spice mix to each. Mix well to combine.
In a 3rd shallow bowl, whisk the egg and a bit of water.
Begin the dredging process of each cutlet by dipping a cutlet in the flour, covering all surface area, then dipping in the egg wash, and finally, dipping in the bread crumbs, ensuring you cover the entire cutlet as best as you can. Place on a baking sheet until ready to cook.
Heat your air fryer to 390 for a basket fryer, and 400 for an oven fryer. Place chicken cutlets in a single layer on the basket and lightly spray with olive oil or vegetable oil. Cook for 4 minutes for a basket fryer, and 8 minutes for an oven fryer.
Remove chicken from the oven, flip the cutlets, and spray the other side. If you have a thermometer, now is a good time to check how well they are cooked. Return to the fryer and cook for an additional 4-6 minutes, until internal temperature reaches 160 degrees. Serve immediately.