Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
8 Mins
Total Time
15 Mins
Yield
Serves 6 (serving size: 4 avocado wedges)

Be sure to choose firm but ripe avocados. To determine if the fruit is ripe, hold it in the palm of your hand and very gently squeeze--the avocado should give slightly under gentle pressure. Color does not indicate ripeness and can range from light to dark green depending on the variety. To ripen hard avocados, place in a brown paper bag and store at room temperature for up to two days. Store soft fruit in the refrigerator to extend its life for two or three more days.

How to Make It

Step 1

Preheat broiler. Place a baking sheet in oven while broiler preheats.

Step 2

Combine flour, salt, and pepper in a shallow dish. Place breadcrumbs in a shallow dish. Place egg whites in a small bowl, and whisk until foamy.

Step 3

Halve avocados, remove pits, and cut each half into 6 wedges. Pull off peels.

Step 4

Dredge avocado wedges in flour, dip in egg white, and then dredge in breadcrumbs. Remove baking sheet from oven; coat with cooking spray. Place avocado slices on baking sheet; coat avocados with cooking spray.

Step 5

Broil 5 minutes or until brown on top. Turn and broil 2 more minutes. Remove and serve with lemon wedges.

Ratings & Reviews

Nice idea, but needs something else

diannephilpot
April 26, 2015
These are pretty bland by themselves. I like the idea, but they need a dipping sauce or something else served with them. I made these as a side to CL's Mexican Chicken Casserole, which was a nice meal.

beautiful.

carolfitz
July 24, 2015
i loved them. i replaced the bread crumbs with panko (and had to use about twice as much panko as breadcrumbs).  i served them with chipotle cholula and mayo (which we call chipotle aoili).

tweak the seasoning to your taste

sjone007
June 03, 2015
We first seasoned the slices (using more salt than CL would "approve") and then followed the recipe.  Served with a doctored-up Frontera chipotle salsa.  Pretty  good.