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

Pat the pork cutlets very dry with paper towels; this is crucial for a crispy coating.

In a shallow dish, whisk the eggs. In another shallow dish, combine the panko breadcrumbs with Old Bay seasoning, salt, black pepper, and cayenne pepper (if using).

Dip each pork cutlet first into the beaten egg, letting any excess drip off, then press it firmly into the seasoned panko breadcrumbs, ensuring it's fully coated on all sides.

Line the air fryer basket with a piece of air fryer-safe parchment paper and lightly brush or spray it with 1-2 teaspoons of olive oil.

Place one or two breaded pork cutlets in the prepared air fryer basket in a single layer, ensuring they are not overcrowded. Cook in batches if necessary.

Air fry for 7 minutes, then carefully flip the cutlets and cook for another 5-7 minutes, or until the internal temperature reaches 145°F and the coating is golden brown and crispy.

Remove the cooked pork cutlets from the air fryer and let them rest for 3-5 minutes before serving.

Repeat with any remaining cutlets, adding a little more oil to the parchment paper if needed.