Menu en Amoureux au Airfryer ❤️ spécial Saint-Valentin (Facile & Rapide)
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Recipes in this Video
3 recipes
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup all-purpose flour
- ●2 large eggs
- ●2 cups breadcrumbs
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●1/4 cup vegetable oil
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Place the flour in a shallow dish and season with salt, pepper, garlic powder, and paprika.
- 3In a second shallow dish, beat the eggs until well combined.
- 4In a third shallow dish, place the breadcrumbs.
- 5Take each chicken breast and coat it in the flour mixture, shaking off any excess.
- 6Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- 7Finally, coat the chicken in the breadcrumbs, pressing gently to adhere the crumbs to the chicken.
- 8In a large skillet, heat the vegetable oil over medium heat.
- 9Add the breaded chicken fillets to the skillet and cook for about 3-4 minutes on each side until golden brown.
- 10Transfer the chicken fillets to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 11Remove from the oven and let rest for a few minutes before serving.
Equipment
ovenskilletshallow dishes for breadingmeat thermometer
Ingredients
- ●2 lbs baby potatoes
- ●3 tbsp olive oil
- ●2 tsp paprika
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh parsley (chopped)
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2Wash and scrub the baby potatoes, then cut them in half or quarters depending on their size.
- 3In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
- 4Add the potatoes to the bowl and toss them until they are evenly coated with the spice mixture.
- 5Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- 6Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, flipping them halfway through.
- 7Once done, remove the potatoes from the oven and let them cool for a few minutes.
- 8Sprinkle the chopped parsley over the potatoes before serving.
Equipment
baking sheetmixing bowlparchment paperknifecutting board
Ingredients
- ●200g dark chocolate (70% cocoa)
- ●100g unsalted butter
- ●150g granulated sugar
- ●3 large eggs
- ●3 large egg yolks
- ●100g all-purpose flour
- ●1/2 tsp vanilla extract
- ●a pinch of salt
Instructions
- 1Preheat your oven to 200°C (390°F).
- 2Grease four ramekins with butter and dust with flour, tapping out the excess.
- 3In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water (double boiler method), stirring until smooth.
- 4Remove from heat and let it cool slightly.
- 5In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and fluffy.
- 6Add the melted chocolate mixture to the egg mixture and stir until combined.
- 7Sift in the flour and add the vanilla extract and salt, folding gently until just combined.
- 8Divide the batter evenly among the prepared ramekins.
- 9Place the ramekins on a baking tray and bake for 10-12 minutes, until the edges are set but the center is still soft.
- 10Remove from the oven and let them sit for 1 minute before inverting onto plates.
- 11Serve immediately, optionally with a scoop of vanilla ice cream or fresh berries.
Equipment
ovenramekinsmixing bowlswhiskspatulasaucepanheatproof bowl
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