Ingredients for Almond Crumbed Chicken Schnitzel With Avocado Salad
- 1/2 cup extra light olive oil (for frying) + 1 tablespoon extra light olive oil (for dressing)
- 2 chicken breasts, about 125g each, flattened slightly
- 2 tablespoons plain flour
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs
- 1/4 cup slivered almonds
- 1/2 lime, zested and juiced
- 2 teaspoons sweet chili sauce
- salt, to taste
- 2 cups baby arugula
- 1/2 red bell pepper, thinly sliced
- 1/2 Lebanese cucumber, thinly sliced
- 1 large avocado, diced
- freshly ground black pepper, to taste
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How to Make Almond Crumbed Chicken Schnitzel With Avocado Salad
- Prepare the chicken: Place flour in a shallow dish. In another shallow dish, whisk the eggs. In a third dish, combine breadcrumbs and slivered almonds.
- Dredge each chicken breast in flour, shaking off any excess. Dip in the beaten eggs, ensuring it's fully coated. Finally, coat thoroughly in the almond-breadcrumb mixture, pressing gently to adhere.
- Heat the oil: Pour extra light olive oil into a large skillet to a depth of 1 cm (about ½ inch). Heat over medium-high heat until shimmering.
- Cook the schnitzel: Carefully place chicken breasts in the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Reduce heat if browning too quickly. Remove and drain on paper towels.
- Make the avocado dressing: In a small jar with a tight-fitting lid, combine lime zest, lime juice, sweet chili sauce, and 1 tablespoon of the extra light olive oil. Season with salt and pepper to taste. Shake well to emulsify.
- Prepare the salad: In a medium bowl, gently toss together arugula, bell pepper, and cucumber. Add half of the dressing and toss to combine.
- Assemble: Arrange the salad on a serving plate. Top with the diced avocado, drizzling the remaining dressing over the avocado. Serve immediately with the warm chicken schnitzel.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
26g
Fat
21g
Carbs
16g
