Instructions

1. 1

   Slice the chicken breast into 4 even cutlets, then place them between two sheets of parchment paper or plastic wrap. Gently pound the chicken until each piece is approximately 1/4-inch thick. Season both sides with salt and pepper.

2. 2

   In a shallow dish, whisk together the egg whites and 1 teaspoon of water until well combined.

3. 3

   On a separate plate, pour out the bread crumbs. Take each chicken cutlet, dip it first into the egg mixture, and then coat it with the bread crumbs, ensuring to shake off any excess.

4. 4

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

5. 5

   Generously spray one side of the chicken with olive oil spray, then place it in the skillet, oil side facing down.

6. 6

   Lightly spray the top of the chicken to coat it as well and cook for 2-3 minutes per side, or until the chicken is fully cooked. Once done, remove from the pan and set aside while you prepare the sauce.

7. 7

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

8. 8

   Allow the mixture to reach a boil, then reduce the heat and let it simmer until the liquid reduces by half, which should take about 2 minutes.

9. 9

   Remove the lemon halves from the sauce, add the capers, and plate one chicken cutlet on each dish.

10. 10

    Drizzle the sauce over the chicken and garnish with a slice of lemon and a sprinkle of fresh parsley.

11. 11

    To prepare the chicken in an air fryer, preheat the air fryer to 370°F. Cook for 5 to 6 minutes, flipping halfway through, until the chicken is crispy, golden, and fully cooked.

Nutrition Information

Notes & Tips

• Variations: