Cut avocado in half. Use knife blade to remove pit by firming slicing into pit only, twisting and lifting out.

Carefully peel skin off avocado halves, it should release easily if avocado is ripe.

Cut halves into slices, about 6-7 per half.

Set up a breading station with small bowls of milk, panko, and beaten egg.

Season slices well with salt and pepper.

Dip into milk, then panko, then egg, then back in panko.

Fry avocado in batches until golden and crisp. Drain on paper towels and sprinkle with salt. Serve immediately or keep warm in a 200 degree oven