Almond Crumbed Chicken Schnitzel With Avocado Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From a promotional magazine put out by Moro Oils. Ingredients:
olive oil (extra light for shallow frying) |
12 chicken tenderloins |
1/4 cup plain flour (seasoned) |
1 egg (large lightly beaten) |
1 1/2 cups breadcrumbs |
1/2 cup sliced almonds |
1/4 cup olive oil (extra light) |
1 lime (grated rind and juice or 1 lemon) |
2 teaspoons sweet chili sauce |
salt (sea to taste) |
100 g rocket |
1 red capsicum (thinly sliced) |
1 lebanese cucumber (sliced) |
1 avocado (large sliced) |
Directions:
1. Almond Crumbed Chicken Schnitzel - coat chicken in flour, dip in egg and roll in breadcrumbs combined with the almonds, pressing firmly.
2. Pour extra light olive oil into a frypan until 1 cm in depth.
3. Heat oil and cook chicken for 3 to 4 minutes on each side until golden brown and cooked through, reducing heat if necessary and then drain on absorbent paper and serve with avocado salad.
4. Avocado Salad - shake extra light olive oil, lime rind, juice and sweet chilli sauce in a jar to make a dressing and season to taste.
5. Toss rocket, capsicum, cucumber and half the dressing together and arrange on a serving plate.
6. Coat avocado in remaining dressing and arrange on top of salad and serve immediately with schnitzel.
|
|