Almond Crumbed Chicken Schnitzel With Avocado Salad

DIRECTIONS

• 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.