Crispy chicken fillet and smashed avocado in baps

• chicken fillet↗2
• plain flour↗100g g
• egg↗1

  beaten

• milk↗splash of

  splash of

• ground almond↗3 tbsp tbsp
• sesame seeds↗1 tbsp tbsp
• vegetable or rapeseed oil3 tbsp tbsp
• small avocados↗2

  pitted, peeled and halved

• lime↗½

  juice

• baps4

  or rolls, sliced

• Little Gem lettuce leaves↗1

  leaves separate

Step-by-step instructions

1. 1

   Place the chicken fillet on a board and cover with a sheet of parchment paper. Beat with a rolling pin to an even thickness, then cut both breasts diagonally in half.

2. 2

   Lay plain flour on a plate. Season. Mix the egg and milk in a wide shallow bowl. Dredge the chicken in the flour, shake off excess, then dip in the egg mixture. Add ground almond and sesame seeds to the remaining flour on the plate and coat the chicken in this mixture.

3. 3

   Heat half the oil in a large pan over medium heat and fry the chicken 4‑5 minutes each side until a crispy golden crust forms, adding the remaining oil while turning. Check doneness by cutting into the thickest part of one cutlet, then let cool for 5 minutes.

4. 4

   Scoop the avocado flesh into a bowl, add lime juice and a pinch of salt, then mash. Spread the resulting paste onto the baps, add lettuce leaves, then the chicken. Cut in half.