Chicken & Australian Avocado Bowl
Joel Bennetts – Sana Mediterranean
Video & Photography by Anthony MacFarlane
Chef Notes
- Australian avocados bring both texture and versatility to this dish. The mousse delivers natural creaminess without added fat, while diced avocado adds freshness, colour and bite.
- Using one ingredient in two formats increases yield efficiency and elevates the plate visually and texturally.
Ingredients
Chicken schnitzel
- 1 boneless, skinless chicken thigh (approx. 180–200 g)
- Salt and cracked black pepper
- Plain flour, for dusting
- 1 egg, lightly beaten
- Panko breadcrumbs
- Olive oil, for shallow frying
Australian avocado mousse
- ½ ripe Australian avocado
- 1 tbsp olive oil
- Salt, to taste
- Optional: small squeeze lemon juice (for colour balance)
Diced Australian avocado & basil salad
- ½ ripe Australian avocado, diced
- Fresh basil leaves, torn
- Olive oil
- Salt and cracked black pepper
Cabbage Salad
- 80 g shredded cabbage & dill
- 15 g lemon dressing (lemon juice, olive oil, salt & pepper)
Preparation
- Prepare the schnitzel
- Place chicken thigh between baking paper and gently pound to an even thickness.
- Season both sides with salt and pepper.
- Dredge lightly in flour, dip in egg, then coat thoroughly in panko.
- Heat olive oil in a pan over medium heat.
- Fry schnitzel for 3-4 minutes per side until golden and cooked through.
- Drain briefly and season with a pinch of salt.
- Make the mousse
- Scoop Australian avocado into a small blender or bowl.
- Add olive oil and salt (and lemon juice if using).
- Blend or mash until smooth, thick, and spoonable. Adjust seasoning.
- Prepare the diced salad
- Gently toss diced Australian avocado with basil, olive oil, salt and pepper.
- Keep fresh and chunky (do not over-mix)
- Plate
- Slice the schnitzel and serve in a bowl over shredded cabbage with lemon dressing. Add the basil and diced Australian avocado salad with the avocado mousse served as a dipping sauce.
