Chicken Piccata (Air Fryer)

A lightened-up version of a classic, this air fryer chicken piccata may be lighter in calories, but it’s packed with flavour. Lightly breaded chicken is air fried to golden perfection and served with a butter lemon caper sauce.

Chicken:
2 (8 oz) chicken breasts, boneless, skinless
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 large egg
1 Tbsp. lemon juice, freshly squeezed
½ cup seasoned breadcrumbs
2 Tbsp. Parmesan, Asiago or Romano cheese, grated

Lemon Sauce:
4 Tbsp. butter
4 cloves garlic, minced
2 Tbsp. all-purpose flour, unbleached
½ cup chicken broth
½ cup white wine
¼ cup lemon juice, freshly squeezed
½ lemon zest, freshly grated
¼ tsp. black pepper, freshly ground
2 Tbsp. capers, drained
sea salt

Preheat the air fryer to 400°F (200°C).

For the Chicken:
Cut chicken breasts in half lengthwise, then place halves onto a plastic cutting board. Place plastic wrap on top and pound out to ¼" thick. Sprinkle both sides of chicken with salt and pepper.

In a shallow bowl/plate, beat the egg and 1 Tbsp. of lemon juice together.

Combine breadcrumbs and cheese in a second shallow bowl/plate.

Dip the chicken into the egg, then the breadcrumb mixture.

Spray the basket with cooking spray. Place in two of the chicken breast halves. Spray tops with cooking spray.

Cook for 8 minutes, turning halfway until golden and cooked through.

Repeat with remaining chicken.

Make the Lemon Sauce:
In a small saucepan, melt the butter over medium heat.

Add in garlic and sauté for 30 seconds. Whisk in flour and cook for an additional 60 seconds. Add the chicken broth, wine, lemon juice, lemon zest, and pepper. Bring to a boil over high heat whisking continuously. It should thicken very quickly.

Remove from the heat and stir in the capers.

Serve with cooked chicken.