Slice each chicken breast horizontally to create thinner cutlets. You should get 2 cutlets from each medium breast, totaling 4-6 pieces. Place each cutlet between two sheets of plastic wrap or parchment paper.

Using a meat mallet, pound the chicken cutlets evenly to about 1/2-inch thickness. This ensures even cooking and tenderness. Season both sides of the pounded chicken with salt, black pepper, and garlic powder.

Prepare three shallow dishes or plates: one with flour, one with the beaten eggs, and one with the panko breadcrumbs.

Working with one chicken cutlet at a time, dredge it first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the panko breadcrumbs, making sure the entire surface is covered.

Preheat your air fryer to 375°F (190°C) for 5 minutes.

Lightly brush or spray both sides of the breaded chicken cutlets with olive oil or cooking spray. This helps achieve a golden, crispy crust.

Place the coated chicken cutlets in a single layer in the air fryer basket, ensuring not to overcrowd it (cook in batches if necessary). Air fry for 9-10 minutes, then flip the chicken and continue to air fry for another 8-9 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).

Carefully remove the chicken katsu from the air fryer. Let it rest for a couple of minutes before slicing into strips. Serve immediately with katsu sauce, steamed rice, and shredded cabbage, if desired.