Jewish Recipes
Turkey Schnitzel, Israeli-Style
Recipe
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Turkey Schnitzel, Israeli-Style Put the flour into a wide shallow bowl or a
platter with raised sides. Do the same with the eggs and with the
breadcrumbs. Put the three bowls in a row. Place the turkey cutlets
between 2 sheets of plastic wrap and gently pound them with a rubber
mallet until they are about 1/4 inch thick. Lightly coat each cutlet
on both sides with flour, shaking off any excess. Dip each cutlet
into the egg mixture and let the excess drip off. Then immediately
coat with the seasoned bread crumbs. Set cutlets on a large platter
or piece of wax paper. They may be refrigerated at this point and
fried several hour later. From the New Jewish Holiday Cookbook |
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