Ingredients
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1 avocado, coarsely chopped
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1 tablespoon mayonnaise
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1 tablespoon Dijon mustard
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1/2 teaspoon dried chilli flakes
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75g (1 1/2 cups) panko breadcrumbs
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4 (about 500g) uncrumbed chicken breast schnitzels
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Extra virgin olive oil, to shallow-fry
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2 pita bread rounds, halved
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50g snow pea sprouts, trimmed
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1 truss tomato, sliced
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Chilli sauce, to serve
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Fresh basil leaves, to serve
Method
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1Use a fork to coarsely mash the avocado in a bowl. Add the mayonnaise and mash to combine. Season. Set aside.
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2Combine the mustard and chilli in a bowl. Place breadcrumbs on a plate. Use a pastry brush to brush the chicken with the mustard mixture. Press both sides well into the breadcrumbs. Place on a tray.
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3Pour enough oil into a large frying pan to come 2cm up the side. Heat over high heat. Cook the chicken, in 2 batches, for 3 minutes each side or until crisp and cooked through. Transfer to a plate. Drain excess oil from the pan. Warm the bread in the pan for 30 seconds each side.
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4Serve the bread topped with the avocado mixture, chicken, sprouts, tomato, chilli sauce and basil.
Source: taste.com.au
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