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Air Fryer Chicken Piccata with Lemon-Caper Sauce
Air Fryer Chicken Piccata with Lemon-Caper Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Air fryer chicken piccata with tangy caper lemon sauce.
Ingredients:
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 0.5 cup chicken broth
  • 0.5 cup dry white wine
  • 0.25 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon finely chopped fresh parsley
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • nonstick cooking spray
  • 2 (8 ounce) skinless, boneless chicken breast halves
  • 0.5 cup all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon freshly grated Asiago cheese
  • 1 tablespoon freshly grated Pecorino Romano cheese
  • 1 cup seasoned bread crumbs
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon kosher salt
Instructions:
  • To make the lemon-caper sauce, melt butter in a small saucepan over medium heat. Add garlic and cook until aromatic, for about 1 minute. Whisk in flour and cook until slightly thickened, whisking constantly for about 2 minutes.
  • Combine chicken broth, white wine, and lemon juice in a saucepan and bring to a boil. Remove from heat and stir in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until serving, then gently stir before serving.
  • Preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes as per manufacturer's instructions. Lightly coat the air fryer basket with nonstick spray.
  • Cut each chicken breast in half horizontally. Place the chicken breast halves between plastic wrap on a large cutting board and use a meat mallet to pound each breast half until it is 1/2-inch thick.
  • In a medium bowl, mix together flour. In another medium bowl, whisk together egg and lemon juice. In a third medium bowl, combine bread crumbs and cheeses. Season chicken breast halves evenly with pepper and salt.
  • Coat a piece of chicken in flour, dip in egg, then coat with breadcrumbs. Place on a sheet pan and repeat with remaining chicken.
  • Add 2 pieces of breaded chicken to the fryer basket. Spritz the top with nonstick spray. Fry until crispy, golden brown, and internal temperature reaches 165°F (74°C), about 8 to 10 minutes. Flip halfway through, spritz the other side, then transfer to a platter. Repeat with the rest of the chicken.
  • Top with zesty lemon-caper sauce and enjoy promptly.

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