To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
Heat vegetable oil in a large deep skillet over medium-high heat.
Season avocados with salt, to taste.
One at a time; dredge avocado slices in the flour, dip into the egg, then dredge into the Panko crumbs, pressing to coat.
Working in batches, add the avocado slices to the pot, 5-6 at a time and fry until evenly golden-brown and crispy... About 1-2 minutes on each side. Transfer onto a paper towel-lined plate.
Serve immediately with chipotle sauce.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 940 (84%)|
|Amt Per Serving||% DV|
|Total Fat 104.5g||139 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 63.8g|
|Polyunsanturated Fat 25.8g|
|Cholesterol 69.7mg||21 %|
|Sodium 823.4mg||28 %|
|Potassium 634.5mg||17 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 33.8g|
|Protein 10.1g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1125
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