Air Fryer Chicken Cutlets with Lemon-Caper Butter and Egg Noodles

1. Preheat your air fryer to 400°F for 3 minutes. While it heats, bring a pot of salted water to a boil on the stovetop for the noodles.

2. Pat the chicken cutlets dry with paper towels — this helps the breading stick. Season both sides lightly with salt, pepper, and garlic powder.

3. Crack the eggs into a shallow bowl and beat them well. Place the Italian breadcrumbs in a separate shallow bowl. Dip each cutlet into the egg, letting the excess drip off, then press both sides into the breadcrumbs so they are fully coated.

4. Lightly spray the air fryer basket with olive oil cooking spray. Arrange the breaded cutlets in a single layer — do not stack or overlap them. Spray the tops of the cutlets lightly with cooking spray. Cook at 400°F for 10-12 minutes, flipping once at the 6-minute mark, until the coating is deep golden brown and an internal temperature of 165°F is reached.

5. While the chicken cooks, add the egg noodles to the boiling water and cook for 6-7 minutes until tender. Drain and return to the pot.

6. In a small saucepan over medium-low heat, melt the butter. Once foamy, add the capers and the juice of the lemon (about 2 tbsp). Stir for 1 minute until the butter is fragrant and slightly golden. Remove from heat immediately.

7. Toss the drained egg noodles with half the lemon-caper butter and a pinch of salt. Divide the noodles among 4 plates.

8. Place a chicken cutlet on top of each noodle portion. Drizzle the remaining lemon-caper butter over the cutlets. Sprinkle with Parmesan and fresh parsley and serve right away.