Avocado with celery and shiitake on chicken schnitzel

Ingredients for 2 servings:

• 1 avocado(s), ripe, but firm enough to cut
• ½ lime(s)
• 1 stalk(s) Celery without the green
• 100 g shiitake mushroom(s)
• 2 chicken schnitzels
• Oil for frying
• 1 tsp coarse-grained mustard
• ½ tsp agave syrup or honey
• salt and pepper
• Paprika powder, smoked
• 1 tbsp lime juice
• 2 tbsp extra virgin olive oil
• ½ tbsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Clean the shiitake mushrooms, remove the stem ends, and halve any larger ones. Heat olive oil in a pan until slightly hot, then briefly fry the mushrooms. Remove from the pan and set aside. Wash the celery, remove the strings with a knife, halve the stalk lengthwise if desired, and cut into thin slices. Peel the avocado, remove the stone, and cut the flesh into wedges. Immediately drizzle with lime juice. For the marinade, mix the mustard, agave syrup, spices, and lime juice. Whisk in the oil and stir in the finely chopped parsley. Cook the chicken cutlets in the heated oil for about two to three minutes on each side, depending on their thickness. Season with salt and pepper. Place the celery, avocado wedges, and shiitake mushrooms on top of the meat, drizzle with the marinade, and serve immediately.