Joan Nathan'S Classic Israeli Schnitzel

1. 1

   Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.

2. 2

   Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.

3. 3

   Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.

4. 4

   Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.

5. 5

   Fry the schnitzels for 2 to 3 minutes on each side, until golden brown. Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.