Description
This Chicken Piccata recipe features tender, thinly pounded chicken cutlets lightly breaded and cooked until golden brown, then topped with a bright, tangy lemon-caper sauce. Perfectly balanced with fresh parsley and a touch of butter, it’s an easy yet elegant dish that can be cooked either on the stovetop or air fryer for quicker, healthier results.
Ingredients
Scale
Chicken and Breading
- 2 boneless, skinless chicken breasts (16 oz total)
- 2/3 cup seasoned whole wheat dry bread crumbs (or gluten-free bread crumbs)
- 2 large egg whites (or whole eggs)
- Freshly ground black pepper (to taste)
- Salt (to taste)
- Olive oil spray (about 1 tbsp worth)
Sauce
- 1 tbsp whipped butter
- 1/4 cup dry white wine
- 1/2 cup reduced sodium chicken broth
- 1 tbsp capers
- Juice of 1 lemon (plus sliced lemon for serving)
- Chopped fresh parsley leaves (for serving)
Instructions
- Prepare Chicken: Cut chicken breasts into 4 cutlets and pound them to ¼-inch thickness. Season both sides with salt and freshly ground black pepper to taste.
- Bread Chicken: In a shallow bowl, beat the egg whites with 1 teaspoon of water. Place the breadcrumbs on a separate plate. Dip each chicken cutlet first in the egg whites, coating completely, then press into the breadcrumbs, shaking off any excess.
- Pan-Fry Chicken: Heat a large skillet over medium heat. Spray the breaded chicken cutlets lightly with olive oil. Cook the cutlets for 2-3 minutes on each side, or until golden brown and fully cooked through. Remove from the skillet and set aside.
- Make Sauce: In the same skillet, melt the whipped butter over medium-high heat. Add lemon juice, dry white wine, reduced sodium chicken broth, lemon halves, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer until the sauce is reduced by half, about 2 minutes. Remove and discard the lemon halves, then stir in the capers.
- Serve: Place each cooked chicken cutlet on a plate. Spoon the lemon-caper sauce generously over the top. Garnish with a slice of lemon and a sprinkle of fresh chopped parsley before serving.
- Alternative Air Fryer Method – Preheat and Cook: Preheat the air fryer to 370°F. Place the breaded chicken cutlets in the air fryer basket in a single layer. Cook for 5-6 minutes, flipping halfway through the cooking time, until golden brown and fully cooked.
- Make Sauce and Serve (Air Fryer method): Follow the sauce instructions as above (step 4) and serve the air-fried chicken cutlets with sauce, lemon slices, and parsley.
Notes
- Using egg whites instead of whole eggs reduces fat content while still helping the breadcrumbs adhere.
- Seasoned breadcrumbs add extra flavor but can be swapped for gluten-free to accommodate dietary needs.
- Both stovetop and air fryer methods yield crispy chicken; air fryer is a healthier, hands-off option with less oil.
- Ensure chicken breasts are pounded evenly for uniform cooking.
- Use reduced sodium chicken broth to keep sodium levels moderate without sacrificing flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian
