INGREDIENTS:

INGREDIENTS
2 boneless, skinless chicken breasts, 16 oz total
freshly ground black pepper
2 large egg whites
2/3 cup seasoned whole wheat dry bread crumbs
olive oil spray, about 1 tbsp worth
1 tbsp whipped butter
juice of 1 lemon
1/4 cup dry white wine
1/2 cup reduced sodium chicken broth
1 tbsp capers
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

DIRECTIONS

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.
2.) In a shallow plate, beat the egg whites and 1 teaspoon of water together.
3.) Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
4.) 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.
5.) Boil over high heat until reduced in half, about 2 minutes.
6.) Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
7.) Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Air Fryer Method:
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.