Step 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.

Step 2

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

Step 3

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

Step 4

Heat a large saute pan over medium to medium-low heat.

Step 5

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

Step 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.

Step 7

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

Step 8

Boil over high heat until reduced in half, about 2 minutes.

Step 9

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

Step 10

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

Step 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.