Pat chicken cutlets dry with paper towels and place on a plate.
In a shallow dish, whisk together the egg whites, lemon juice, and cornstarch. In a separate shallow dish, combine the breadcrumbs with the Parmesan cheese, Italian seasoning, salt, pepper, and lemon zest.
Preheat the air fryer to 400 degrees for 5 minutes.
While the air fryer is preheating, dip each piece of chicken into the wet mixture, shaking off the excess. Then dredge in the seasoned breadcrumbs until well coated and place on a wire rack.
Working in batches, lightly coat the basket of the air fryer with cooking spray, then place the breaded chicken in the basket and lightly spray the chicken.
Cook for 10 minutes at 400 degrees, flipping the chicken midway through cooking. Repeat until all the chicken is cooked.
If using boneless, skinless chicken breasts, remove the tenderloin and cut the chicken breast in half vertically. Place the chicken between two sheets of plastic wrap and pound gently (with glancing taps) with the flat side of a meat mallet until 1/4 inch thick.
While best served fresh, you can refrigerate leftovers for 3-4 days. Pop them back in the air fryer basket at 375 degrees for 3-4 minutes, flipping halfway.