Almond Crumbed Chicken Schnitzel With Avocado Salad

READY IN: 25mins
Recipe by ImPat

From a promotional magazine put out by Moro Oils.

Top Review by Hanka

We love schnitzels and I like the idea of sliced almonds for that extra little crunch! Only thing is they didn't wont to stick to the chicken very well. I used mix greens because for my DH rocket is too strong and peppery and added crumbled feta to the salad. I packed everything to the picnic basket and we enjoyed it outside around the lake. What a lovely light dinner! Thank you Pat!

Ingredients Nutrition


  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.

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