Avocado-Schnitzel on salad
very easy
35 mins
35 mins
Ingredients
- 2 rosé grapefruits
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 TABLESPOONS Oil
- 100 g Lamb's lettuce
- 1 (approx. 175 g) Roman salad heart
- 1 (approx. 200 g) Radicchio
- 100 g White bread (from the day before)
- 200 g Salad cream (36 % fat)
- 4 TABLESPOONS sweet chili sauce
- 2 ripe, but not too soft avocados (e.g. Pinkerton)
- 3 TABLESPOONS Lemon juice
- 2 Eggs (size M)
- 3 TABLESPOONS Flour
Directions
- 1
Peel the grapefruit with a knife so that the white skin is completely removed. Cut the flesh into slices and collect the juice. Season the juice with salt and pepper and fold in 2 tablespoons of oil. Clean, wash and pat dry the salad. Sort lamb's lettuce, cut romaine lettuce into strips, pluck radicchio into bite-sized pieces. Mix all the prepared ingredients in a bowl, except the vinaigrette
- 2
Finely crumble the bread in the universal chopper. Mix salad cream with chilli sauce, season with pepper. Cut avocados in half, remove seeds. Remove the flesh from the skin and cut each half into 3 slices. Sprinkle with lemon juice, season with salt and pepper. Whisk eggs in a bowl. Spread flour and breadcrumbs in 2 more bowls. Turn avovado slices first in flour, then in egg and finally in breadcrumbs
- 3
Heat 6 tablespoons of oil in a large frying pan and fry the avocado slices until golden brown, turning them over. Drain on kitchen paper. Mix the vinaigrette with the salad. Arrange on 4 plates. Add the avocados and sprinkle with the chilli mayonnaise
Nutrition Facts
670 kcal
33 g
56 g
9 g
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