Almond Crumbed Chicken Schnitzel With Avocado Salad – a delicious recipe with Chicken, olive oil, chicken, flour, egg, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
939
kcal
Calories
40
g
Fat
38
g
Carbs
106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: Almond Crumbed Chicken Schnitzel, olive oil (extra light for shallow frying), 12 chicken tenderloins, 1/4 cup plain flour (seasoned), and more.
Yes, Almond Crumbed Chicken Schnitzel With Avocado Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy