Almond Crumbed Chicken Schnitzel with Avocado Salad

Serves 4
Preparation time 20 minutes
Cooking time 15 minutes


Tick off the ingredients as you buy them

  • 12 chicken tenderloins
  • ¼ cup plain flour, seasoned
  • 1 large egg, lightly beaten
  • 1 ½ cups breadcrumbs
  • ½ cup flaked almonds
  • Moro Delicado Light Taste Olive Oil, for shallow frying

Coat chicken in flour, dip in egg and roll in breadcrumbs combined with almonds, pressing firmly. Pour Moro Delicado Light Taste Olive Oil into a frypan until 1cm in depth. Heat oil and cook chicken for 3-4 minutes on each side until golden brown and cooked through, reducing heat if necessary. Drain on absorbent paper and serve with Avocado Salad.

Tip: Substitute shredded coconut or sesame seeds for almonds.

Avocado Salad

1/4 cup Moro Delicado Light Taste Olive Oil
grated rind and juice of 1 lime or lemon
2 teaspoons sweet chilli sauce
sea salt, to taste
100g rocket
1 red capsicum, thinly sliced
1 lebanese cucumber, sliced
1 large avocado, sliced
Shake Moro Delicado Light Taste 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. Serve immediately.