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17
Nonstick cooking spray
1. Put the flour, eggs and panko into individual containers large
enough for dipping the chicken. Add a pinch each of the salt
and pepper to the panko; stir to combine.
2. Sprinkle the chicken, evenly on both sides, with the remaining
salt and pepper. Dredge each chicken piece in the flour and
shake off the excess before dipping into egg, and then finally
coating evenly with the panko breadcrumbs. Spray both sides
with olive oil.
3. Place the AirFryer Basket onto the Baking/Drip Pan and
generously coat with the nonstick cooking spray. Put the
prepared nuggets into the basket and AirFry in the upper position
with temperature set to 400°F for 15 minutes, flipping
halfway through, cooking until chicken is evenly browned
on both sides.
4. Serve immediately.
Nutritional information per serving (based on 4 servings):
Calories 191 (22% from fat) • carb. 32g • pro. 5g • fat 5g • sat. fat 1g
chol. 0mg • sod. 434mg • calc. 1mg • fiber 1g
Mini Shepherd’s Pies
This miniature take on a classic is almost too cute to eat.
A perfect way to use up those leftover mashed potatoes.
Makes 6 individual servings
1 refrigerated pie crust (store bought)
½ pound lean ground beef or lamb
1 carrot, diced
1 stalk celery, diced
½ small onion, diced
1 garlic clove, finely chopped
2 to 3 sprigs fresh thyme
1 bay leaf
1 tablespoon unbleached, all-purpose flour
1 cup beef stock
2 to 3 dashes Worcestershire sauce
1 teaspoon tomato paste
Kosher salt and ground white pepper to taste
½ cup frozen peas, thawed
1½ cups prepared mashed potatoes
Chopped parsley for garnish
1. Unroll the refrigerated pie crust and, using a 4-inch round or
cookie cutter, cut out 6 circles of dough. Press the circles of
dough into the bottoms and up the sides of a greased, 6-cup
muffin tin. Line muffin cups with parchment liners and fill each
with a handful of pie weights or dried beans. Place the pre-
pared muffin pan on the Baking/Drip Pan and place into the
lower position. Bake the crust for 10 to 12 minutes at 350°F,
until edges and bottoms are golden. Set aside to cool.
2. Meanwhile, cook ground beef in a medium, nonstick skillet
over medium-high heat, about 5 minutes. Add carrot, celery,
onion, garlic, thyme sprigs and bay leaf to the skillet, and
continue to cook over medium heat until vegetables are sweated
and tender, about 8 to 10 minutes. Sprinkle flour over mixture
and cook, stirring constantly for 1 to 2 minutes. Stir in stock,
Worcestershire and tomato paste. Cook mixture over low heat,
stirring frequently, until thick and bubbling, about 5 to 8 minutes.
Remove thyme sprigs and bay leaf. Season with salt and white
pepper. Stir in thawed peas and reserve.
3. Divide the meat mixture among the 6 baked crusts and top
with ¼ cup of mashed potatoes. Return to the lower position
and bake for 5 to 8 minutes at 350°F, until mashed potatoes
are golden and filling is bubbling.
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