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 .
