# What You Need:
→ Avocado
01 - 2 large ripe avocados, firm but not mushy
→ Breading
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 large eggs
08 - 1 tablespoon milk
09 - 1 1/2 cups panko breadcrumbs
10 - 1/2 cup grated Parmesan cheese (optional)
→ For Serving
11 - Lemon wedges
12 - Favorite dipping sauce (e.g., aioli, ranch, or spicy mayo)
# Step-by-Step:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
02 - Slice each avocado in half, remove the pit, peel off the skin, and cut each half into 4 to 5 thick wedges approximately 1/2 inch wide.
03 - In a shallow bowl, combine the flour, garlic powder, smoked paprika, salt, and black pepper.
04 - In a separate bowl, whisk together the eggs and milk until well blended.
05 - In a third bowl, mix the panko breadcrumbs with Parmesan cheese if using.
06 - Dredge each avocado wedge in the seasoned flour, dip into the egg mixture, then coat thoroughly with the panko mixture.
07 - Place the coated avocado wedges in a single layer on the prepared baking sheet and lightly spray or brush the tops with olive oil for extra crispiness.
08 - Bake for 18 to 22 minutes, turning halfway through, until golden brown and crisp.
09 - Remove from oven, let cool slightly, and serve immediately with lemon wedges and your preferred dipping sauce.
