Almond Crumbed Chicken Schnitzel With Avocado Salad
Created by ImPat on November 1, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 5m
- Recipe #15399
Ingredients
- ALMOND CRUMBED CHICKEN SCHNITZEL
- Olive oil (extra light for shallow frying)
- 3/4 pound fresh chicken tenderloins (12 tenderloins)
- 1/4 cup all-purpose flour (plain flour, seasoned)
- 1 large egg (lightly beaten)
- 1 1/2 cups breadcrumbs
- 1/2 cup sliced almonds
- AVOCADO SALAD
- 1/4 cup oil (olive oil, extra light)
- 1 whole lime (grated rind and juice or 1 lemon)
- 2 teaspoons chili sauce (sweet)
- Salt (sea to taste)
- 100 grams rocket lettuce
- 1 red capsicum (thinly sliced)
- 1 (1/2 pound)cucumber (lebanese cucumber, sliced)
- 1 large (6 ounce) avocado (sliced)
How to Make
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Step 1: Almond Crumbed Chicken Schnitzel - coat chicken in flour, dip in egg and roll in breadcrumbs combined with the almonds, pressing firmly.
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Step 2: Pour extra light olive oil into a frypan until 1 cm in depth.
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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.
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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.
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Step 5: Toss rocket, capsicum, cucumber and half the dressing together and arrange on a serving plate.
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Step 6: Coat avocado in remaining dressing and arrange on top of salad and serve immediately with schnitzel.
Nutritional Facts
- 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