Almond Crumbed Chicken Schnitzel With Avocado Salad
November 01, 2014
"From a promotional magazine put out by Moro Oils"
- ALMOND CRUMBED CHICKEN SCHNITZEL
- AVOCADO SALAD
- Serving Size: 1 (255.9 g)
- Calories 491.3
- Total Fat - 29.1 g
- Saturated Fat - 4.7 g
- Cholesterol - 267.8 mg
- Sodium - 508.9 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 5.2 g
- Sugars - 5.5 g
- Protein - 25.1 g
- Calcium - 64 mg
- Iron - 4.8 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.3 mg
Almond Crumbed Chicken Schnitzel - coat chicken in flour, dip in egg and roll in breadcrumbs combined with the almonds, pressing firmly.
Pour extra light olive oil into a frypan until 1 cm in depth.
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.
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.
Toss rocket, capsicum, cucumber and half the dressing together and arrange on a serving plate.
Coat avocado in remaining dressing and arrange on top of salad and serve immediately with schnitzel.
Tips & Variations
No special items needed.