Tender and crisped breaded chicken fillets are fried in the air fryer while you make a simple lemon butter sauce infused with great tang from the capers to drizzle over the top.
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
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 4
Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
Step 5
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.
Step 6
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 7
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 8
Serve the chicken with the lemon butter sauce drizzled over the top.
Ingredients
1 teaspoon salt
2 tablespoons butter
½ cup all-purpose flour
½ cup grated Parmesan cheese
1 teaspoon garlic powder
2 large eggs, beaten
1 pound skinless, boneless chicken breast halves
½ cup chicken broth
nonstick cooking spray
2 tablespoons dried parsley flakes
2 tablespoons capers with liquid, or more to taste
