Recipes — dinner

• 1/4 cup low-fat buttermilk
• 2 tablespoons Dijon mustard
• 4 chicken cutlets
• 1/3 cup panko (Japanese breadcrumbs)
• 1/3 cup finely chopped walnuts
• 2 tablespoons grated fresh
• Parmigiano-Reggiano cheese
• 3/4 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Rosemary sprigs

Preparation
1. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add
chicken to buttermilk mixture, turning to coat.
2. Place the panko in the baking tray onto the lower rack, and grill for 5 minutes
at 200°C or until golden. Combine panko, nuts, and next 4 ingredients (through
pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard
buttermilk mixture. Dredge chicken in panko mixture.
3. Arrange the portions on the fryers baking tray, and place onto the lower rack.
Bake at 200°C for 10 minutes or until chicken is done.

Garnish with chopped rosemary sprigs. Serve with fresh vegetables and bread.

 Preparation:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground red pepper
•  skinless, boneless chicken thighs
• 6 tablespoons honey
• 2 teaspoons cider vinegar

Preparation:
1. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
Arrange chicken portions onto the lower rack and allow to cook for 20 to 25
minutes at 180° C.
2. Combine honey and vinegar in a small bowl, stirring well. Remove chicken
from air fryer; brush 1/4 cup honey mixture on chicken. Bake for another 2
minutes on the high rack.
3. Remove chicken from oven and brush chicken with remaining honey mixture.
Bake for 2 remaining minutes on the high rack, or until chicken is done.

Serving suggestion:
Serve with air fried chips or brown rice and a fresh garden salad.