Almond Crumbed Chicken Schnitzel With Avocado Salad Recipe

Ingredients for Almond Crumbed Chicken Schnitzel With Avocado Salad

• Olive Oil
• Chicken Tenderloins
• Plain Flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs
• Sliced Almonds
• Lime
• Sweet Chili Sauce
• Salt
• 5 oz baby arugula
• Red Capsicum
• Lebanese Cucumber
• 1 ripe avocado, diced

How to Make Almond Crumbed Chicken Schnitzel With Avocado Salad

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Prepare the salad: In a medium bowl, gently toss together arugula, bell pepper, and cucumber. Add half of the dressing and toss to combine.
7. 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.