Almond Crumbed Chicken Schnitzel With Avocado Salad

• 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)

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

chicken, olive oil, chicken, flour, egg, breadcrumbs, almonds, avocado salad, olive oil, lime, sweet chili sauce, salt, rocket, red, lebanese cucumber, avocado

Taken from www.food.com/recipe/almond-crumbed-chicken-schnitzel-with-avocado-salad-459535 (may not work)