Description
This Chicken Piccata recipe offers a delightful balance of crispy breaded chicken cutlets with a tangy lemon-caper sauce. Featuring a healthier cooking option with the air fryer or traditional pan-frying, it delivers a zesty, flavorful dish perfect for a quick and elegant dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (16 oz total)
- Freshly ground black pepper (to taste)
- Salt (to taste)
- Olive oil spray (about 1 tbsp worth)
- 2 large egg whites (or whole eggs)
- 2/3 cup seasoned whole wheat dry bread crumbs (or gluten-free bread crumbs)
Sauce
- 1/4 cup dry white wine
- 1/2 cup reduced sodium chicken broth
- 1 tbsp capers
- 1 tbsp whipped butter
- 1 lemon, sliced and juiced (slices for serving, juice for sauce)
- Chopped fresh parsley leaves (for serving)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare Chicken: Cut chicken breasts into 4 cutlets each and pound them to about ¼-inch thickness. Season both sides with salt and freshly ground black pepper to your taste preferences.
- Bread Chicken: In a shallow bowl, beat the egg whites with 1 teaspoon of water. Place the bread crumbs on a separate plate. Dip each chicken cutlet first into the egg whites, allowing excess to drip off, then coat evenly with the bread crumbs, shaking off any surplus crumbs.
- Pan-Fry Chicken (Optional): Heat a large skillet over medium heat and spray the chicken cutlets with olive oil. Cook each cutlet for approximately 2-3 minutes per side until they are golden brown and fully cooked. Remove from skillet and set aside.
- Make Sauce: Using the same skillet, melt the whipped butter over medium-high heat. Add the lemon juice, white wine, chicken broth, lemon halves used for juicing, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the sauce has reduced by half, about 2 minutes. Discard the lemon halves, stir in the capers, and adjust seasoning as needed.
- Air Fry Chicken (Preferred Method): Preheat the air fryer to 370°F (188°C). Arrange the breaded chicken cutlets in the air fryer basket in a single layer. Cook the cutlets for 5-6 minutes, flipping halfway through cooking, until they are golden brown and cooked thoroughly.
- Serve: Place one chicken cutlet on each serving plate. Spoon the lemon-caper sauce over the cutlets. Garnish with a slice of lemon and chopped fresh parsley for a bright finish.
Notes
- For a gluten-free option, substitute regular bread crumbs with gluten-free bread crumbs.
- Pounding chicken cutlets to an even thickness ensures even cooking and tenderness.
- Using egg whites reduces fat content; however, whole eggs can be used for richer flavor.
- Air frying is recommended for a crispier texture with less oil compared to pan-frying.
- If white wine is unavailable, dry vermouth or chicken broth plus a splash of lemon juice can be substituted.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
