Easy Air Fryer Chicken Piccata
Description
Crispy Parmesan-breaded chicken cutlets air fried at 370°F and finished with a 5-minute lemon-butter caper sauce. Ready in 30 minutes.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb), halved horizontally
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil spray
Egg mixture
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
Flour mixture
- 1/2 cup all-purpose flour, or 1:1 gluten-free blend
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
Lemon caper butter sauce
- 3 tablespoons unsalted butter
- 1/2 cup chicken broth
- 3 tablespoons fresh lemon juice
- 3 tablespoons capers, drained
To serve (optional)
- Lemon slices and chopped fresh parsley
Instructions
- Spray the air fryer basket with oil or line with parchment. Place the chicken halves between plastic wrap and pound to 1/4-inch thickness. Season both sides with garlic powder, salt, and pepper.
- In a shallow bowl, whisk the egg, 2 tablespoons lemon juice, and 1/2 teaspoon garlic powder. In a second bowl, combine the flour, Parmesan, parsley, and 1/2 teaspoon salt.
- Dip each cutlet in the egg mixture, then press into the flour mixture to coat both sides. Arrange in a single layer in the basket and spritz the tops with oil.
- Air fry at 370°F for 12 to 15 minutes, flipping and spritzing the second side halfway through, until golden and the internal temperature reaches 165°F. Repeat with any remaining cutlets.
- While the chicken cooks, melt the butter in a small saucepan over medium-low heat. Add the broth, 3 tablespoons lemon juice, and capers. Simmer 3 to 4 minutes until slightly reduced.
- Spoon the sauce over the chicken and serve with lemon slices and parsley.
Equipment
- Meat mallet or rolling pin
- Plastic wrap
- Small Saucepan
- Instant-read thermometer
Notes
- Cook in two batches if the cutlets overlap; crowding prevents crisping.
- For keto, swap the flour for 1/2 cup crushed pork rinds or almond flour.
- Store chicken and sauce separately up to 3 days; reheat the chicken in the air fryer at 350°F for 4 to 5 minutes.
Nutrition
Serving: 1ServingCalories: 342kcalCarbohydrates: 17gProtein: 32gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 147mgSodium: 1227mgPotassium: 533mgFiber: 1gSugar: 1gVitamin A: 485IUVitamin C: 10mgCalcium: 140mgIron: 2mg