Print

Air Fryer Chicken Piccata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy breaded chicken cutlets made in the air fryer, topped with a bright lemon-caper butter sauce. A 20-minute weeknight meal that skips the mess of pan-frying.

Ingredients

Scale
  • For the chicken:
  • 4 thin chicken breast cutlets (about 4–5 oz each)
  • 1/2 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs, beaten
  • Olive oil spray
  • For the lemon-caper sauce:
  • 3 tbsp butter
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • Juice of 1 large lemon (about 3 tbsp)
  • 3 tbsp capers, drained
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your air fryer to 400°F for 3–4 minutes.
  2. Mix flour, garlic powder, salt, and pepper in a shallow bowl. Beat eggs in a second bowl. Dredge each cutlet in seasoned flour, shake off excess, dip in egg, then coat in flour a second time.
  3. Spray the air fryer basket with olive oil spray. Place cutlets in a single layer and spray tops generously with olive oil spray.
  4. Air fry at 400°F for 10 minutes, flipping halfway through and spraying again after the flip. Cook until internal temperature reaches 165°F and exterior is deep golden.
  5. While chicken cooks, melt butter in a small saucepan over medium heat and sauté garlic for 60 seconds. Add chicken broth and lemon juice, bring to a simmer, and reduce for 3 minutes until slightly thickened.
  6. Stir in capers and parsley. Taste and adjust salt and pepper.
  7. Let chicken rest on the plate for 2 minutes, then spoon sauce over the top. Garnish with extra lemon slices and parsley if desired.

Notes

Thin cutlets are essential — pound breasts to 1/4-inch thickness or buy pre-sliced for best results.

The double dredge (flour → egg → flour) creates a sturdier crust that holds up to the sauce.

Spray the chicken generously before and after flipping — surface oil is what creates browning in the air fryer.

Let chicken rest 2 minutes before saucing to prevent the crust from going soggy.

Use fresh lemon juice; bottled juice tastes flat in a simple sauce like this.

Find it online: https://airfrycentral.com/air-fryer-chicken-piccata-lemon-butter-sauce-ready-in-20-minutes/