Almond Crumbed Chicken Schnitzel With Avocado Salad Food

ALMOND CRUMBED CHICKEN SCHNITZEL WITH AVOCADO SALAD

Steps:

• 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.

MARINATED AND CRUMBED PORK SCHNITZEL

Steps:

• Mix together the soy sauce, lemon juice and garlic in a shallow dish.
• Add meat to dish.
• Marinate for at least 1 hour if possible; make sure all sides are coated.
• Whisk the egg and milk together.
• Spread out the breadcrumbs in a shallow dish or tray.
• When ready to cook, dip meat slices in the egg mixture, shaking off the excess before laying the slices in the breadcrumbs.
• Coat each side well with the crumbs.
• Lay out on another plate/tray and put in refrigerator for approximately 20 minutes to help set the breadcrumbs.
• To Cook:.
• Use enough oil to coat bottom of large frypan.
• Heat until almost smoking.
• Fry schnitzel quickly on both sides. You may have to fry in batches depending on the size of the pan.
• Drain on paper towels.
• Serve with a wedge of lemon to squeeze over top if desired.