How to make Air Fryer Chicken Piccata
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (19)
- 23 oz skinless boneless chicken breast
- 1 1/4 cup breadcrumbs
- 3 tbsp unsalted butter divided into 1 tbsp, 2 tbsp
- 3 tbsp all-purpose flour
- 2 medium eggs beaten
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp garlic minced
- 1/4 cup unsalted chicken broth
- 2 tbsp parsley finely chopped
- 1/4 cup wine white 2 fl oz
- 1 tsp grated lemon zest
- 1 tsp lemon juice freshly squeezed
- 0.25 oz caper drained
- 1 oz cashew toasted
- 4 oz red apple cut into cubes, core removed
- 0.5 oz dried cranberries
- 0.5 oz feta cheese crumbled
- 3 oz escarole lettuce chopped
INSTRUCTIONS
Prepare the breading station: Prepare 3 large deep dishes. Individually, add 2 medium eggs, 1 1/4 cup breadcrumbs, and 3 tbsp all-purpose flour into each dish.
Season the breadcrumbs: Add 1 tbsp unsalted butter to the breadcrumbs and mix well with a fork.
Coat the chicken: Dip 23 oz skinless boneless chicken breast into the all-purpose flour, and shake off some flour. Continue to dip the floured chicken into the beaten egg and allow the excess to drip. Finally, put the chicken into breadcrumbs. Gently squeeze to encase the chicken entirely in the breadcrumbs. Carefully shake off the excess breadcrumbs and set aside. Repeat with the remaining chicken.
Cook the chicken: Put the breaded chicken into the basket of an air fryer. Cook at 375 °F for 20 minutes.
Make the piccata sauce: While you wait for the chicken to cook, add 2 tbsp unsalted butter to a small pan over medium heat and sauté 1 tbsp garlic for 30 seconds. Add 1 tsp all-purpose flour and whisk to dissolve into the butter.
Add 1/4 cup white wine, whisk well. Then, add 1/4 cup unsalted chicken broth and whisk vigorously to combine.
Add 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp lemon juice, 0.25 oz caper, 1 tsp grated lemon zest, and 1 tsp parsley. Give it a stir and turn off the heat. Set aside.
Garnish and serve: Sprinkle chopped parsley over the chicken and transfer it to a serving platter. Serve with a side of mixed salad consisting of 4 oz red apple, 3 oz escarole lettuce, 1 oz cashew, 0.5 oz dried cranberries, and 0.5 oz feta cheese. Pour the piccata sauce over the chicken just before serving to preserve the crispy crust.
