Almond Crumbed Chicken Schnitzel With Avocado Salad - cooking recipe

Ingredients

Almond Crumbed Chicken Schnitzel
olive oil (extra light for shallow frying)
12 chicken tenderloins
1/4 cup plain flour (seasoned)
1 egg (large lightly beaten)
1 1/2 cups breadcrumbs
1/2 cup sliced almonds
Avocado Salad
1/4 cup olive oil (extra light)
1 lime (grated rind and juice or 1 lemon)
2 teaspoons sweet chili sauce
salt (sea to taste)
100 g rocket
1 red capsicum (thinly sliced)
1 lebanese cucumber (sliced)
1 avocado (large sliced)

Preparation

Almond Crumbed Chicken Schnitzel - coat chicken in flour, dip in egg and roll in breadcrumbs combined with the almonds, pressing firmly.
Pour extra light olive oil into a frypan until 1 cm in depth.
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.
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.
Toss rocket, capsicum, cucumber and half the dressing together and arrange on a serving plate.
Coat avocado in remaining dressing and arrange on top of salad and serve immediately with schnitzel.