1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium Avocados, pitted, peeled, and sliced into 1/2-in. wedges
(optional) Grated parmesan for serving
* Preheat oven to 450
* Coat avocado slices in the flour, then egg, then panko
* Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet * Spray the top of the wedges with olive oil and sprinkle with salt
* Bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes)
* Full step-by-step instructions (with photos): http://
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