Step 1

Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.

Step 2

Next prepare your flour mixture by combining: flour, Parmesan cheese, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.

Step 3

Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.

Step 4

Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.

Step 5

Dredge chicken first in flour mixture, then in egg wash, then in flour mixture again and place into the air fryer as you go, arranging so that they don't overlap; if you have too many pieces of chicken you can cook them in batches.

Step 6

Bake in the preheated air fryer until no longer pink in the centers and an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C), about 14 minutes.

Step 7

While chicken cooks, melt butter in a small saucepan over medium heat, then whisk in chicken broth, remaining lemon juice, and capers, starting with 2 tablespoons, adding more capers to taste. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.

Step 8

Serve the chicken with the lemon butter sauce drizzled over the top.