This is an imitation.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
- Dredge chicken first in flour mixture, then in egg wash, then in flour mixture again and place into the air fryer as you go, arranging so that they don’t overlap; if you have too many pieces of chicken you can cook them in batches.
- 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.
- You can use chicken tenderloins instead of breasts. You should use four 4-ounce breasts.
- You can cook the chicken for about 10 minutes and then flip it for the remaining time if desired, and if you’re able to flip the chicken without disturbing the breading. The bottom will be soggier than the top if you’re not able to flip it, but with the sauce drizzled over the top of the chicken I didn’t really notice a difference.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1143 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor. Next time I will put some fresh garlic in the sauce and thicken it up just a tad with some corn starch. I doubled the sauce since I served it over pasta. Relatively quick and easy as well.
Enjoyed making this. I feel like something is lacking, though, in flavor. I didn’t have the capers, so that’s probably the reason. Great recipe!
Made exactly as written and thought that it lacked flavor; fairly bland if not for the lemon/caper/butter sauce. At the very least there should have been some salt added.
Perfect!!
The flavors are delicious! I’ve never made chicken piccata before and this recipe made it so easy. I do think I will double the sauce recipe next time just so there is more sauce to cover the chicken. I will definitely be making this again and again!
This dish had great flavor. I made 1/2 recipe and the chicken was juicy. I’m new to air frying cooking and truthfully think it would be easier made traditionally on stove top probably because that’s what I’m use to.