0:45

To Prep

0:15

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(4 Members)

Cheesy cutlets with avocado dip

Ingredients
    • Method
    • Notes
    1. 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).

    2. 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.

    3. 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.

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