Air Fryer Chicken Piccata
Crispy air-fried chicken cutlets are finished with a bright lemon-caper butter sauce for a lighter spin on a classic piccata. The air fryer delivers golden coating without pan-frying while the quick stovetop sauce turns glossy and tangy in minutes. A fast, weeknight-friendly dinner ready in about 25 minutes.
Equipment
- Air fryer
- Meat mallet
- Shallow bowls
- Small saucepan
- Tongs
Ingredients
- 2 boneless, skinless chicken breasts about 16 oz total, pounded to 1/2-inch thickness
- freshly ground black pepper to taste
- 2 large egg whites or whole eggs
- 2/3 cup seasoned whole wheat dry bread crumbs
- 1 tablespoon olive oil spray approximate, for coating
- 1 tablespoon whipped butter
- 1 lemon juiced
- 1/4 cup chicken broth
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon capers drained
- lemon slices for serving
- fresh parsley chopped, for serving
Instructions
- Pound chicken breasts to 1/2-inch thickness using a meat mallet.
- Season both sides of the cutlets with freshly ground black pepper.
- Set up two shallow bowls: egg whites in one and breadcrumbs in the other.
- Dip each cutlet in egg whites, then coat thoroughly with breadcrumbs.
- Spray both sides of the breaded cutlets generously with olive oil spray.
- Preheat the air fryer to 400°F for 3 minutes.
- Place cutlets in a single layer in the air fryer basket without touching.
- Air fry for 12 to 14 minutes, until golden brown and internal temperature reaches 165°F.
- Meanwhile, melt butter in a small saucepan over medium heat.
- Add lemon juice, chicken broth, and capers; stir to combine.
- Simmer the sauce for 3 to 4 minutes until slightly reduced and glossy.
- Remove chicken from the air fryer and let rest for 2 minutes.
- Pour the lemon-caper sauce over the cutlets and garnish with parsley and lemon slices before serving.
Notes
- Do not overcook; thin cutlets are done in 12–14 minutes at 400°F. Rest briefly before slicing.
- Chicken broth plus an extra squeeze of lemon.
- A light flour dusting before the egg wash can help the breadcrumb coating adhere better (optional).
- Olive oil spray on both sides is key for even browning and crisp texture.
- Store chicken and sauce separately; reheat cutlets in the air fryer at 350°F for 5–6 minutes and warm sauce gently on the stovetop.