Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch.

In three shallow dishes, place flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with salt, pepper, garlic powder, and onion powder in the third.

Coat each chicken breast in flour, shaking off the excess. Then dip it into the egg mixture, allowing the excess to drip off, before finally pressing it into the panko mixture to fully coat.

Preheat your air fryer to 400°F (200°C) for about 5 minutes.

Spray the air fryer basket with cooking spray. Place the breaded chicken breasts in a single layer, ensuring they do not overlap.

Air fry the chicken for 10-12 minutes, flipping halfway through.

Once cooked, remove the chicken from the air fryer and let it rest for a few minutes.

Slice the chicken katsu into strips and serve it with tonkatsu sauce or your favorite dipping sauce.