avocado fries with chipotle aioli

The ultimate healthy TV dinner. I served this with a raw broccoli and grape salad (recipe to follow).

2 avocados, sliced
1 cup all-purpose flour (can use gluten-free all-purpose flour)
Kosher salt and freshly ground black pepper
3 eggs
1 1/2 cups panko breadcrumbs (substitute with gluten-free to make it, well, gluten-free)
1/4 cup mayonnaise
1/2 cup plain, non-fat yogurt (or Greek yogurt)
3 chipotles in adobo, roughly chopped, plus 2 tablespoons adobo sauce (feel free to scale down or up, depending on how spicy you like it; this makes it pretty spicy but not overpowering)

1. Preheat oven to 400 degrees F.
2. Set up a breading station: Combine flour with salt and pepper and place on a plate. Beat the eggs in a bowl and season with salt and pepper. Combine breadcrumbs with salt and pepper and place on another plate.
3. Dredge the avocado slices in flour, then shake off excess and dip in the egg mixture. Allow excess egg to drip off before dipping in the breadcrumbs.
4. Place breaded avocado slices on a baking sheet.
5. Bake in oven for 15-20 minutes, or until golden brown and crispy.
6. Make the aioli by combining mayonnaise, yogurt, chipotles, and adobo sauce. Season with salt, to taste.

Generously serves 2 hungry people.

Notes: Very tasty, but next time try a shallow fry in oil, which will lend tremendous flavor to the breadcrumbs.