Tortilla cutlet with avocado dip

Ingredients

Directions

1. 1

   Peel garlic and onion, dice finely. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Cut avocados in half, remove stone and peel off flesh. Finely puree the avocado with the onion, garlic and lemon juice.

2. 2

   Add the tomatoes, except for some for garnishing, and season to taste with salt. Wash cutlets, dab dry and cut into triangles. Finely crumble the tortilla chips and mix with breadcrumbs. Whisk eggs in a deep plate. Season meat with salt and pepper. Turn the cutlet pieces first in the egg, then in the tortilla crumbs. Heat oil in a large pan. Fry the cutlets in 2 or 3 portions while turning for approx. 4 minutes. Drain on kitchen paper. Wash parsley, dab dry, cut some leaves into strips.

3. 3

   Heat oil in a large pan. Fry the cutlets in 2 or 3 portions while turning for approx. 4 minutes. Drain on kitchen paper. Wash parsley, dab dry, cut some leaves into strips. Sprinkle avocado dip with remaining tomatoes and parsley. Arrange schnitzel licks with remaining parsley leaves. Add dip

4. 4

   With 8 people: