Crunchy Parmesan Avocado Wedges







Step 1

Preheat the oven to 450˚F.

Step 2

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.

Step 3

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.

Step 4

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
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