AIR FRYER CHICKEN PICCATA

Air Fryer Chicken Piccata image

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.

Provided by Rebekah Rose Hills

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 large eggs, beaten
3 tablespoons lemon juice, divided
1 teaspoon garlic powder
½ cup all-purpose flour
½ cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 teaspoon salt
1 pound skinless, boneless chicken breast halves
nonstick cooking spray
2 tablespoons butter
½ cup chicken broth
2 tablespoons capers with liquid, or more to taste

Steps:

Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.
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.
Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
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.
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.
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.
Serve the chicken with the lemon butter sauce drizzled over the top.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 14.7 g, Cholesterol 182.4 mg, Fat 14.1 g, Fiber 0.9 g, Protein 32.8 g, SaturatedFat 7 g, Sodium 1143 mg, Sugar 1 g