Almond Crumbed Chicken Schnitzel With Avocado Salad

4
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"From a promotional magazine put out by Moro Oils"

Original recipe yields 4 servings
OK
  • ALMOND CRUMBED CHICKEN SCHNITZEL
  • AVOCADO SALAD

Nutritional

  • 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

Step 1

Almond Crumbed Chicken Schnitzel - coat chicken in flour, dip in egg and roll in breadcrumbs combined with the almonds, pressing firmly.

Step 2

Pour extra light olive oil into a frypan until 1 cm in depth.

Step 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.

Step 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.

Step 5

Toss rocket, capsicum, cucumber and half the dressing together and arrange on a serving plate.

Step 6

Coat avocado in remaining dressing and arrange on top of salad and serve immediately with schnitzel.

Tips & Variations


No special items needed.

Related

ForeverMama

This was a lovely salad and we especially enjoyed the addition of almonds in the crust. I added thinly sliced red onions and a couple of sliced boiled eggs because I was craving the eggs. I went a little over-board on the lime juice, but that was my fault. I also added salt and pepper to the chicken prior to adding the breading. We enjoyed this lovely dish today for lunch. Thank you ImPat for sharing!

review by:
(8 Mar 2015)