Chicken Piccata Recipe

1. 1

   Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

2. 2

   In a shallow bowl, beat the egg whites and 1 teaspoon of water together.

3. 3

   Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Shake of any excess crumbs.

4. 4

   Heat a large skillet over medium to medium-low heat.

5. 5

   Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.

6. 6

   Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.

   2 min
7. 7

   For the sauce, clean the saute pan. Over medium-high heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.

8. 8

   Bring to a boil then simmer until it's reduced in half, about 2 minutes.

   2 min
9. 9

   Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.

10. 10

    Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Air Fryer Method:

1. 11

   To cook the chicken in the air fryer, pre-heat the air fryer 370F. Cook 5 to 6 minutes, turning halfway until crisp and golden and cooked through.

   5 min