Tender and crispy breaded chicken fillets are air-fried and served with a lemon, caper, and butter sauce in this version of chicken piccata.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
322 Calories
Recipe Instructions
Step 1
Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.
Step 2
Next prepare your flour mixture by combining: flour, Parmesan cheese, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.
Step 3
Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
Step 4
Bake in the preheated air fryer until no longer pink in the centers and an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C), about 14 minutes.
Step 5
While chicken cooks, melt butter in a small saucepan over medium heat, then whisk in chicken broth, remaining lemon juice, and capers, starting with 2 tablespoons, adding more capers to taste. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.
Step 6
Serve the chicken with the lemon butter sauce drizzled over the top.
Step 7
Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
Step 8
Dredge chicken first in flour mixture, then in egg wash, then in flour mixture again and place into the air fryer as you go, arranging so that they don't overlap; if you have too many pieces of chicken you can cook them in batches.
Ingredients
1 teaspoon salt
2 tablespoons butter
1 teaspoon garlic powder
2 large eggs, beaten
1 pound skinless, boneless chicken breast halves
nonstick cooking spray
2 tablespoons dried parsley flakes
2 tablespoons capers with liquid, or more to taste
