This recipe is easy to scale so I think it is worth noting this tip on how to save cut avocado for weeks, so you can make as little or as much as you want.
Preheat the oven to 400° F.
Halve and pit the two avocados. Then slice them width-wise, cutting them into wedges. The larger they are the easier they will be to handle. Thinly sliced is great for salads but not when you need to bread them.
FACT: All Hass avocado trees descend from a single “mother tree” raised by a mail carrier named Rudolph Hass, of La Habra Heights, California. It’s a mystery to what species the Hass tree actually descends from. Rudolph Hass patented his tree back in 1935 which then died of root rot in September of 2002.
Prep the breading. Mix 1/2 teaspoon of salt with 1/4 cup flour and add it to a bowl. Whisk one egg in another bowl. Add the 1 1/2 cup Panko breadcrumbs to another bowl.
Roll the avocado wedges in the flour and then dredge them in egg. Next roll them in the breadcrumbs.
Transfer the wedges to a baking sheet that has been coated with cooking oil, spreading them out to a single layer and giving them plenty of room. If you want, you can drizzle them with extra oil to make them even crispier.
Bake for 15 minutes or until the wedges are golden brown and crispy.
Eat the fuck out of these!