- Step 1
Place flour and eggs in separate shallow dishes. Combine breadcrumbs and cheese on a large, flat plate. Dip cutlets, 1 at a time, into flour to coat, shaking off excess. Dip into egg, then into breadcrumb mixture, pressing on with fingertips to secure. Place on a plate. Cover and refrigerate for 30 minutes (this helps keep crumbs on when cooking).
- Step 2
Cut avocado in half. Remove stone. Scoop out flesh onto a clean board. Mash with a fork until almost smooth. Transfer to a bowl. Add sour cream, 1 tablespoon lemon juice and onion. Stir to combine.
- Step 3
Meanwhile preheat oven to 180°C. Pour oil into a large frying pan until 5mm deep. Heat over medium heat. Cook cutlets, in batches, for 2 minutes each side or until light golden. Transfer to a baking tray. Place in oven. Cook for 5 minutes for medium or until cooked to your liking. Serve cutlets with avocado dip.