Season the chicken cutlets with salt and pepper and set aside.
In a shallow bowl whisk together the eggs, pickle juice, mustard, paprika, garlic powder, onion powder, and cayenne pepper.
Place the crumbs in a separate shallow bowl.
Place the flour in a third shallow bowl.
Dip one chicken cutlet in the flour, then dip it into the egg mixture, letting excess drip off, and finally coat it in the crumbs, pressing down with your fingers to adhere.
Place the breaded chicken on a plate and continue to do the same process with the rest of the cutlets.
Coat the air fryer basket with cooking spray. Place 2 chicken cutlets in the air fryer basket and spray the chicken generously with cooking oil.
Cook at 400˚F for 5 minutes; flip, lightly grease the chicken with cooking spray and continue to cook for 4 to 5 more minutes or until cooked through. To check for doneness, use an instant-read meat thermometer - chicken is done when internal temperature registers at 165˚F.
Remove the chicken from the air fryer basket and transfer it to a plate; cover and set aside until all the chicken cutlets are done.
Serve in lettuce cups or bread buns, and top with lettuce (if using bread buns), tomatoes, and pickles.