Crispy Chicken Pieces with Avocado Cream

Ingredients

• 800 g chicken breast fillet
• 150 g flour
• 2 Eggs
• 250 g breadcrumbs
• 2 tbsp finely chopped parsley
• Pepper (freshly ground)
• Salt
• sunflower oil (for frying)
• 2 Avocados
• 3 tbsp Lemon juice
• Salt
• Pepper (freshly ground)
• Tabasco
• 50 g cream cheese

Instructions

1. 1.

   Wash the chicken, pat dry and cut into bite‑sized pieces. Season with salt and pepper, dredge in flour, dip through beaten eggs, then coat well with breadcrumbs mixed with parsley and plenty of pepper, pressing the coating onto the meat. Heat 6–8 tbsp oil in a tall pan and fry the nuggets in batches until golden brown. Drain on paper towels, adding more oil to the pan as needed.

2. 2.

   Halve the avocados, remove the pits and mash the flesh with cream cheese, lemon juice, salt and pepper or finely mash with a fork. Season with Tabasco, fill small bowls, and serve alongside the chicken nuggets.