Avocado Chicken Parmigiana
A golden chicken schnitzel topped with a tomato sauce, avocado and cheese - very tasty. I often cheat with this one and use pre-prepared chicken schnitzels. Just cook as usual then add the toppings and finish.
A golden chicken schnitzel topped with a tomato sauce, avocado and cheese - very tasty. I often cheat with this one and use pre-prepared chicken schnitzels. Just cook as usual then add the toppings and finish.
- Carbohydrate 80.4954125096763 g
- Cholesterol 169.8775 mg
- Fat 20.1893875001243 g
- Fiber 8.29924989615345 g
- Protein 48.1911500013099 g
- Saturated Fat 5.45626250001965 g
- Serving Size 1 1 Serving (344g)
- Sodium 948.742500000254 mg
- Sugar 72.1961626135229 g
- Trans Fat 2.80974750004121 g
- Calories 702 calories
Step-by-step
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Pound chicken between two sheets of plastic wrap with a rolling pin until about 5mm thick.
- Prepare to crumb the chicken by placing the flour on a plate, the breadcrumbs on another plate and the eggs, lightly whisked, in a shallow bowl.
- Coat each chicken piece in flour, egg mixture then breadcrumbs and place on a tray. Spray the chicken with oil and bake in the preheated oven for 5 minutes.
- Remove from the oven and top each chicken piece with pasta sauce. Arrange avocado slices over the sauce and sprinkle with cheese. Return to the oven and bake for 5 to 7 minutes until chicken is golden and cooked through.
- Serve with salad.
The printed ingredients omit how critical moisture management is when combining fresh fruit with hot baked proteins, requiring careful management of your oven's environment to prevent soggy breadcrumbs. While traditional Italian-American parmigiana relies solely on cooked tomato sauce and melted curd cheese, incorporating fresh avocado introduces a rich, buttery texture that behaves quite differently under high heat.
- Pound the chicken breasts evenly to a five-millimeter thickness using a heavy rolling pin between plastic wrap sheets so the meat cooks uniformly within the ten-minute total baking window without drying out the exterior crust.
- Substitute regular milk with unsweetened plant-based alternatives in the egg wash without altering the structural adhesion of the flour and breadcrumb layers, provided the fat content remains comparable.
- Preheat the oven thoroughly to 220 degrees Celsius before introducing the baking tray to ensure the oil spray immediately crisps the breadcrumbs rather than soaking into the flour coating.
Monitor the mozzarella closely during the final five to seven minutes of baking until the cheese turns bubbling and golden. Pair the finished cutlets immediately with crisp salad greens to balance the heavy fats of the avocado and melted cheese.
