Slice the cucumber into uniform rounds approximately ¼ inch thick. Arrange the slices in a single layer on paper towels and gently blot to remove excess surface moisture. This step is essential to ensure proper adhesion of the coating and optimal crisping during cooking.

Prepare three separate shallow bowls. In the first bowl, place the flour and season lightly if desired. In the second bowl, whisk the egg until fully combined. In the third bowl, combine the Italian breadcrumbs with a small pinch of salt and pepper.

Coat each cucumber slice by first dredging it in the flour, ensuring an even, light coating. Next, dip the slice into the whisked egg, allowing any excess to drip off. Finally, press the slice gently into the breadcrumb mixture until fully coated.

Preheat the air fryer to 350°F (175°C) for several minutes. Lightly spray the air fryer basket with olive oil spray. Arrange the breaded cucumber slices in a single layer in the basket, ensuring they do not overlap.

Cook the cucumber slices for approximately 8 minutes, flipping them halfway through the cooking time to promote even browning. For additional crispness, lightly spray the tops of the slices with olive oil during the final 2 minutes of cooking. Remove from the air fryer once the coating is golden and crisp.