Chicken Parmesan - Cuisinart TOA-26 Instruction And Recipe Booklet

6 ounces sparkling water
¾ pound cod, cut into 12 finger-length strips
Freshly ground black pepper
1 teaspoon fresh lemon juice
2 teaspoons vegetable or olive oil
1 . Place the AirFryer Basket onto the Baking Pan lined with aluminum
foil . Reserve .
2 . Stir the white rice flour, tapioca starch, seafood seasoning, ¼ tea-
spoon salt, and baking powder together in a medium-size mixing
bowl . Whisk in the sparkling water . Batter should be somewhat thick
(comparable to a pancake batter) . Add additional rice flour if the mix-
ture seems too thin .
3 . Season the cod on all sides with the remaining salt, pepper, and
lemon juice .
4 . Dip each fish stick into prepared batter . Place on the prepared AirFry
basket and put into freezer for about 30 minutes to firm .
5 . Once the fish sticks are firm, remove and discard the aluminum foil .
Coat the fish sticks evenly with the oil .
6 . Put into the AirFryer and set to AirFry at 400°F . AirFry until golden
and crispy, about 12 to 15 minutes . Serve immediately .
Nutritional information per serving:
calories 137 (19% from fat) • carb. 12 g • pro. 16 g • fat 3 g • sat. fat 0 g
chol. 37 mg • sod. 402 mg • calc. 25 mg • fiber 0 g

Chicken Parmesan

You won't miss the oil in this lighter take on an
Italian-American classic – buon appetito!
Serves 2 to 4 (depending on just how hungry you are!)
Nonstick cooking spray
1 large egg
2 tablespoons buttermilk
½ cup whole-wheat panko breadcrumbs
¼ cup grated Parmigiano-Reggiano cheese
½ teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts (6 oz. each), pounded
to make even, ½-inch thick cutlets
Olive oil for spraying
½ cup homemade or store-bought marinara sauce
3 ounces fresh mozzarella cheese, shredded
Fresh basil leaves, torn if large
1 . Place the AirFryer Basket onto the Baking Pan and coat with nonstick
cooking spray . Reserve .
2 . In a shallow bowl, beat the egg and buttermilk together . In a separate
bowl, mix together the whole-wheat panko breadcrumbs,
Parmigiano-Reggiano, dried oregano, garlic powder, salt and pepper .
Dip chicken cutlets in the egg mixture, dripping any excess back into
the bowl . Then thoroughly dredge each in the breadcrumb mixture .
3 . Place the breaded cutlets into the prepared AirFryer Basket . Lightly
spray each side with olive oil . Set to Bake at 400°F . Bake the chick-
en, flipping halfway through the cooking time, until nicely browned
and the internal temperature reaches 165°F, about 10 to 15 minutes .
4 . Spoon ¼ cup of marinara sauce onto the top of each cutlet and
sprinkle with the mozzarella cheese . Put the pan back into the
AirFryer and set to Broil at 450°F and broil until brown and bubbly,
about 2 minutes .
5 . Garnish with fresh basil leaves . Serve immediately .
Nutritional information per serving (based on 2 servings):
Calories 478 (35% from fat) • carb. 19g • pro. 58g • fat 18g • sat. fat 7g
chol. 231mg • sod. 606mg • calc. 388mg • fiber 3g
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