Chicken schnitzel and avocado salad

This marvellous meal is made with only six ingredients.

Place asparagus in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Rinse under cold water. Drain.
Meanwhile, pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until cooked through. Transfer to a plate lined with paper towel to drain. Slice.
Place rocket in a large bowl. Add asparagus, avocado, parmesan, schnitzel and dressing. Toss to combine. Season and serve.

Source

1 bunch asparagus, cut into thirds

Vegetable oil, for shallow frying

500g crumbed chicken schnitzel

120g baby rocket

1 large avocado, chopped

1/4 cup shaved parmesan

1/3 cup ranch dressing

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