Clean, wash and drain the salad. Wash and halve the tomatoes. Peel onion, cut into rings. Clean the mushrooms, wash if necessary, cut into slices. Mix 3 tablespoons lemon juice, mustard, salt and pepper.
Fold down 3 tbsp. oil. Wash parsley, chop finely and stir in.
Whisk eggs with salt and pepper. Mix parmesan and breadcrumbs. Cut avocados in half, remove seeds. Remove the flesh from the skin and cut into approx. 2 cm thick slices. Sprinkle with the rest of the lemon juice.
Turn the avocados first in flour, then in egg and breadcrumbs. Fry in 5 tablespoons of hot oil for 3-4 minutes while turning. Mix salad, tomatoes, onion, mushrooms and dressing. Arrange everything.