Crispy Air Fryer Chicken Piccata with Zesty Lemon-Caper Sauce

Crispy Air Fryer Chicken Piccata with Zesty Lemon-Caper Sauce

Ingredients

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• ½ cup chicken broth
• ½ cup dry white wine
• ¼ cup fresh lemon juice
• 2 tablespoons capers, drained
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon lemon zest
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• nonstick cooking spray
• 2 (8 ounce) skinless, boneless chicken breast halves
• ½ cup all-purpose flour
• 1 large egg
• 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 ½ teaspoons ground black pepper
• 1 teaspoon kosher salt

Method

1. Begin by crafting the zesty lemon-caper sauce: In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute. Gradually whisk in flour and cook for another 2 minutes until it thickens slightly.
2. Pour in the chicken broth, white wine, and fresh lemon juice, bringing the mixture to a boil. Once boiling, remove from heat and stir in capers, chopped parsley, lemon zest, salt, and pepper. Keep the sauce warm by covering it until you're ready to serve, giving it a gentle whisk before plating.
3. Next, prepare the chicken: Preheat your air fryer to 400°F (200°C) for about 10 minutes. Lightly spray the fryer basket with nonstick cooking spray.
4. Slice each chicken breast in half horizontally. Place the halves on a large cutting board covered with plastic wrap; then, using a meat mallet, pound each piece to about 1/2-inch thickness.
5. In a medium bowl, add flour. In a second bowl, whisk together an egg and lemon juice. In a third bowl, mix breadcrumbs with your choice of cheeses. Season the chicken pieces with salt and pepper.
6. Dredge each chicken piece in flour until well-coated, then dip into the egg mixture, allowing excess to drip off. Finally, coat in the breadcrumb mixture and place on a sheet pan. Repeat this for all chicken pieces.
7. Place two breaded chicken pieces into the air fryer basket. Lightly spray the tops with nonstick spray and cook until golden brown and crispy, about 8 to 10 minutes, ensuring the internal temperature reaches 165°F (74°C). Flip the chicken halfway through and spray again.
8. Once cooked, transfer the chicken to a serving platter and generously drizzle with the prepared lemon-caper sauce. Serve immediately.