Chicken Schnitzel And Avocado Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Pound the chicken breasts to an even thickness, then season with salt and pepper.
• STEP 3.In separate bowls, place flour, beaten eggs, and breadcrumbs.
• STEP 4.Dredge each chicken breast in flour, dip in beaten eggs, then coat with breadcrumbs.
• STEP 5.Heat oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 3-4 minutes per side.
• STEP 6.Transfer the chicken to a baking sheet and bake for an additional 10 minutes to ensure it's fully cooked.
• STEP 7.Meanwhile, prepare the avocado salad by combining sliced avocado, mixed greens, cherry tomatoes, and a squeeze of lemon juice in a bowl.
• STEP 8.In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 9.Drizzle the dressing over the avocado salad and toss to combine.
• STEP 10.Serve the crispy chicken schnitzel alongside the refreshing avocado salad.
• STEP 11.Enjoy!

Cooking Tips

• Pounding the chicken breasts to an even thickness ensures even cooking.
• Make sure the oil is hot enough before adding the chicken to achieve a crispy crust.
• You can customize the avocado salad by adding other vegetables or herbs of your choice.

Storage and Serving

• Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
• The avocado salad is best enjoyed fresh, so it's recommended to make it just before serving.
• To serve, you can garnish the dish with fresh herbs, such as parsley or cilantro.