Crunchy Parmesan Avocado Wedges
Preheat the oven to 450˚F.
Halve, pit and gently scoop the avocado out of its skin; cut the flesh into 1/2-inch thick wedges. Put the flour into one shallow dish, lightly beat the egg in another dish, and put the Panko in a third with the Parmesan and pepper.
Line a heavy baking sheet with parchment or foil and have it ready. Dip a couple of slices at a time into the flour to coat, then into the egg, and finally the Panko mixture, coating well with each. Place on the prepared sheet.
Bake for 15-20 minutes, flipping once, or until golden. Serve immediately.
- 2 ripe but firm avocados
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup Panko or dry breadcrumbs
- 1/2 cup freshly grated Parmesan
- 1/4 teaspoon freshly ground black pepper