Tortilla cutlet with avocadodip on salad

Name: Tortilla cutlet with avocadodip on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Pork cutlet (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Tortilla chips; 1-2 Eggs (size M); 1-2 TABLESPOONS Flour; 3 TABLESPOONS Oil; 2 Chillies; 1 Garlic clove; 2 Avocados; 1-2 TABLESPOONS Lemon juice; 2 Tomatoes; 2-3 Foglie di lattuga (insalata di raccolta); 7-10 Tbsp Cling film; 7-10 Tbsp Freezer bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Pork cutlet (150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Tortilla chips
1-2 Eggs (size M)
1-2 TABLESPOONS Flour
3 TABLESPOONS Oil
2 Chillies
1 Garlic clove
2 Avocados
1-2 TABLESPOONS Lemon juice
2 Tomatoes
2-3 Foglie di lattuga (insalata di raccolta)
7-10 Tbsp Cling film
7-10 Tbsp Freezer bag

Directions

1
Wash the schnitzel, dab dry and cut in half. First beat small cutlets flat between 2 layers of foil, then season with salt and pepper. Put the chips in a freezer bag and crush them. Whisk the eggs. Turn escalopes in flour, egg and chips. Heat oil in a frying pan and fry the escalopes in 1-2 portions for about 5 minutes, turning at the same time. Poke in chilli pepper and add to the escalopes.
2
Peel garlic and chop very finely. Halve the avocado, remove from the stone and remove from the skin with a spoon. Crush avocados, garlic and lemon juice with a fork and season with salt and pepper. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes and add to the avocado dip. Arrange schnitzel on salad and garnish with the chillies. Serve with dip