-
1
1.
-
2
Place one cutlet at a time inside a large plastic bag.
-
3
With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.
-
4
2.
-
5
Spread the flour on a flat plate.
-
6
Break the eggs into a pie plate and beat well.
-
7
Put the bread crumbs on a third plate.
-
8
3.
-
9
Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
-
10
4.
-
11
Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
-
12
5.
-
13
Fry the schnitzels for 2 to 3 minutes on each side, until golden brown.
-
14
6.
-
15
Drain the schnitzels on a plate lined with paper towel.
-
16
Serve immediately with lemon wedges.
-
17
NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time.
-
18
Then, just before serving, deep-fry quickly to crisp the outside.
-
19
This dish, a variation on veal schnitzel from Central Europe, is a classic example of the transformations common in Israeli cooking.
-
20
Before Israel's swamps were drained in the 1950s to irrigate the desert, there was not enough grassland to pasture cows.
-
21
Thus the first Central European Jewish settlers adapted one of their native dishes to use turkey meat, more easily raised in desert conditions.
-
22
Subsequent immigrants have added twists from their own backgrounds, such as Yemeni Jews adding the Middle Eastern spice blend hawayij.
