Almond Crumbed Chicken Schnitzel With Avocado Salad

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From a promotional magazine put out by moro oils.

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Steps

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

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

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

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Ingredients

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olive oil, chicken tenderloins, plain flour, egg, breadcrumbs, sliced almonds, lime, sweet chili sauce, salt, rocket, red capsicum, lebanese cucumber, avocado