Avocado Chicken Parmigiana


220 grams Chicken breast fillet, halved lengthways
30 grams All-purpose flour
1 Egg, lightly beaten
100 grams Dried breadcrumbs
Olive oil
4 tablespoons Tomato pasta sauce
1/2 Avocado, sliced
2 tablespoons Parmesan cheese
Salad leaves, to serve


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