This dish contains the following allergens: Wheat, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
120g
all-purpose flour
4 large
eggs, beaten
100g
Italian seasoned bread crumbs
20g
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
0.45-.68kg
boneless-skinless chicken breast, sliced in thin strips
0.9kg
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
340.2g
bag broccoli florets
480ml
marinara sauce
1 cup
all-purpose flour
4 large
eggs, beaten
1 cup
Italian seasoned bread crumbs
1/4 cup
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
1–1 1/2 pounds
boneless-skinless chicken breast, sliced in thin strips
2 pounds
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
12 ounce
bag broccoli florets
2 cups
marinara sauce
Utensils
Three Medium Bowls
Large Bowl
Aluminum Foil
Step 1
Put out three shallow dishes. In the first dish, put in the all-purpose flour. In the second dish, put in the beaten eggs. In the third dish, mix together the Italian bread crumbs, 1/4 cup parmesan cheese, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
Step 2
Dip your chicken strips first into the flour, shaking off any excess. Follow that with dipping them in the egg mixture and letting excess drip off. Finally, dip them into the bread crumb mixture. Repeat with the remaining chicken strips. Set aside.
Step 3
In a large bowl, toss the potato wedges with the rosemary, 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Add potatoes to the pot.
Step 4
Toss the broccoli with the remaining parmesan cheese, olive oil, salt and pepper. Place 15-inch sheet of aluminum foil on a flat surface. Add broccoli to the center and fold edges to create a tray. Place the foil tray on the bottom layer of the Deluxe Reversible Rack in the lower position.
Step 5
Finally, add chicken strips to top layer of greased rack.
Step 6
Close the and move the slider to AIR FRY/STOVETOP. Select AIR FRY/STOVETOP and set temperature to 400° F. Set time for 15 minutes. Press START/STOP to begin cooking. (Optional: Remove rack half way through cook time and stir potatoes.)
Step 7
Serve Chicken Parm Fries with cheesy broccoli and rosemary potatoes, Enjoy with marinara sauce for dipping.
Chicken Parmesan Fries with Rosemary Roasted Potato Wedges and Cheesy Broccoli
Step 1 of 7
Put out three shallow dishes. In the first dish, put in the all-purpose flour. In the second dish, put in the beaten eggs. In the third dish, mix together the Italian bread crumbs, 1/4 cup parmesan cheese, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
120g
all-purpose flour
4 large
eggs, beaten
100g
Italian seasoned bread crumbs
20g
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
0.45-.68kg
boneless-skinless chicken breast, sliced in thin strips
0.9kg
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
340.2g
bag broccoli florets
480ml
marinara sauce
1 cup
all-purpose flour
4 large
eggs, beaten
1 cup
Italian seasoned bread crumbs
1/4 cup
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
1–1 1/2 pounds
boneless-skinless chicken breast, sliced in thin strips
2 pounds
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
12 ounce
bag broccoli florets
2 cups
marinara sauce
Step 2 of 7
Dip your chicken strips first into the flour, shaking off any excess. Follow that with dipping them in the egg mixture and letting excess drip off. Finally, dip them into the bread crumb mixture. Repeat with the remaining chicken strips. Set aside.
120g
all-purpose flour
4 large
eggs, beaten
100g
Italian seasoned bread crumbs
20g
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
0.45-.68kg
boneless-skinless chicken breast, sliced in thin strips
0.9kg
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
340.2g
bag broccoli florets
480ml
marinara sauce
1 cup
all-purpose flour
4 large
eggs, beaten
1 cup
Italian seasoned bread crumbs
1/4 cup
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
1–1 1/2 pounds
boneless-skinless chicken breast, sliced in thin strips
2 pounds
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
12 ounce
bag broccoli florets
2 cups
marinara sauce
Step 3 of 7
In a large bowl, toss the potato wedges with the rosemary, 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Add potatoes to the pot.
120g
all-purpose flour
4 large
eggs, beaten
100g
Italian seasoned bread crumbs
20g
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
0.45-.68kg
boneless-skinless chicken breast, sliced in thin strips
0.9kg
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
340.2g
bag broccoli florets
480ml
marinara sauce
1 cup
all-purpose flour
4 large
eggs, beaten
1 cup
Italian seasoned bread crumbs
1/4 cup
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
1–1 1/2 pounds
boneless-skinless chicken breast, sliced in thin strips
2 pounds
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
12 ounce
bag broccoli florets
2 cups
marinara sauce
Step 4 of 7
Toss the broccoli with the remaining parmesan cheese, olive oil, salt and pepper. Place 15-inch sheet of aluminum foil on a flat surface. Add broccoli to the center and fold edges to create a tray. Place the foil tray on the bottom layer of the Deluxe Reversible Rack in the lower position.
120g
all-purpose flour
4 large
eggs, beaten
100g
Italian seasoned bread crumbs
20g
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
0.45-.68kg
boneless-skinless chicken breast, sliced in thin strips
0.9kg
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
340.2g
bag broccoli florets
480ml
marinara sauce
1 cup
all-purpose flour
4 large
eggs, beaten
1 cup
Italian seasoned bread crumbs
1/4 cup
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
1–1 1/2 pounds
boneless-skinless chicken breast, sliced in thin strips
2 pounds
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
12 ounce
bag broccoli florets
2 cups
marinara sauce
Step 5 of 7
Finally, add chicken strips to top layer of greased rack.
120g
all-purpose flour
4 large
eggs, beaten
100g
Italian seasoned bread crumbs
20g
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
0.45-.68kg
boneless-skinless chicken breast, sliced in thin strips
0.9kg
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
340.2g
bag broccoli florets
480ml
marinara sauce
1 cup
all-purpose flour
4 large
eggs, beaten
1 cup
Italian seasoned bread crumbs
1/4 cup
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
1–1 1/2 pounds
boneless-skinless chicken breast, sliced in thin strips
2 pounds
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
12 ounce
bag broccoli florets
2 cups
marinara sauce
Step 6 of 7
Close the and move the slider to AIR FRY/STOVETOP. Select AIR FRY/STOVETOP and set temperature to 400° F. Set time for 15 minutes. Press START/STOP to begin cooking. (Optional: Remove rack half way through cook time and stir potatoes.)
120g
all-purpose flour
4 large
eggs, beaten
100g
Italian seasoned bread crumbs
20g
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
0.45-.68kg
boneless-skinless chicken breast, sliced in thin strips
0.9kg
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
340.2g
bag broccoli florets
480ml
marinara sauce
1 cup
all-purpose flour
4 large
eggs, beaten
1 cup
Italian seasoned bread crumbs
1/4 cup
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
1–1 1/2 pounds
boneless-skinless chicken breast, sliced in thin strips
2 pounds
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
12 ounce
bag broccoli florets
2 cups
marinara sauce
Step 7 of 7
Serve Chicken Parm Fries with cheesy broccoli and rosemary potatoes, Enjoy with marinara sauce for dipping.
120g
all-purpose flour
4 large
eggs, beaten
100g
Italian seasoned bread crumbs
20g
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
0.45-.68kg
boneless-skinless chicken breast, sliced in thin strips
0.9kg
Yukon gold potatoes, cut in wedges
2 tablespoons
rosemary, minced
2 tablespoons
olive oil
340.2g
bag broccoli florets
480ml
marinara sauce
1 cup
all-purpose flour
4 large
eggs, beaten
1 cup
Italian seasoned bread crumbs
1/4 cup
Parmesan cheese, grated
1/2 cup
parsley, minced
3 teaspoon
kosher salt
1 1/2 teaspoons
ground black pepper
1–1 1/2 pounds
boneless-skinless chicken breast, sliced in thin strips
