Pour the flour in a large bowl. Season with salt and pepper to taste and stir with a fork.
Crack the eggs into a separate bowl. Add the juice of half of the lime and beat the eggs to combine.
Pour the Panko breadcrumbs into a third bowl. Line the bowls up so that they are in the order of flour, then eggs, then breadcrumbs.
Squeeze the juice of the other half of the lime over the avocado pieces. Season with a few pinches of salt.
Working in batches, dredge the avocado pieces first in the seasoned flour. Tap off any excess flour.
Next, dip the avocado pieces into the egg mixture. Drain the excess.
Lastly, dip the avocado pieces in the breadcrumbs, being sure to coat them evenly.
Place on a sheet pan and bake for 10 minutes, or until golden brown.*
* Alternatively, you can deep-fry the croutons or pan-fry them in canola oil.
Salt and freshly ground black pepper to taste
2 large or 3 medium eggs
1 lime
1 cup Panko breadcrumbs, or more if needed
2 avocados, peeled, pitted and largely diced
This article appears in September 2012.