Almond Crumbed Chicken Schnitzel with Avocado Salad

Serves 4
Preparation time 20 minutes
Cooking time 15 minutes


12 chicken tenderloins
¼ cup plain flour, seasoned
1 large egg, lightly beaten
1 ½ cups breadcrumbs
½ cup flaked almonds
Squeaky Gate the Mild One Extra Virgin Olive Oil for shallow frying

Avocado Salad

1/4 cup Squeaky Gate the Mild One Extra Virgin 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


Coat chicken in flour, dip in egg and roll in breadcrumbs combined with almonds, pressing firmly. Pour Squeaky Gate the Mild One Extra Virgin 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

Shake Squeaky Gate the Unsung Hero Extra Virgin 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.


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