You’ll Need
For the Chicken
4 small chicken breasts
40g plain flour
40g panko breadcrumbs
25g Parmesan, finely grated
1 tsp garlic powder
½ tsp sea salt
½ tsp cracked black pepper
1 egg, beaten
Olive oil spray
For the Lemon Caper Sauce
100ml chicken stock
Juice and finely grated zest of 1 lemon
2 tbsp capers, drained
30g butter, cubed
1 small garlic clove, finely grated
To Finish
Chopped flat-leaf parsley
Lemon wedges
Optional but Dangerous
Extra Parmesan
Garlic bread
A cold Italian lager
Method
Preheat your air fryer to 200°C.
Place each chicken breast between two sheets of baking paper and flatten to an even 1.5cm thickness.
Mix the flour, panko, Parmesan, garlic powder, salt and black pepper on a plate.
Dip the chicken into the beaten egg, then press firmly into the crumb mixture until evenly coated.
Lightly spray both sides with oil and arrange in the basket in a single layer.
Air fry for 10-12 minutes, turning halfway, until crisp, golden and cooked through.
Meanwhile, combine the stock, lemon juice, zest, capers and garlic in a small heatproof dish.
Air fry the sauce at 190°C for 4 minutes, then carefully stir in the butter until glossy.
Check the thickest part of the chicken reaches 75°C, then rest it for 2 minutes.
Spoon the hot lemon caper sauce over the chicken and finish with parsley and lemon wedges.