Turkey Schnitzel, Israeli-Style 

1/3 cup all-purpose flour

2 large eggs beaten with 1 tablespoon water or 1/2 cup pareve egg substitute

1 1/4 cups fine dry plain bread crumbs seasoned to taste with salt, black pepper, chopped parsley leaves and other herbs or spices

1 1/2 pounds thinly sliced, boneless turkey breast cutlets

Canola oil for frying

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.

In a large skillet heat oil that is 1/8 to 1/4 inch deep until it is hot but not smoking. Brown the cutlets on both sides. They will take only 2 to 3 minutes on a side. Do not overcook. Drain the cutlets on paper towels. Transfer to a serving platter and garnish with parsley and a lemon wedge. Makes about 6 servings. Note: For a more Middle Eastern taste, season the breadcrumbs with cumin, tumeric and paprika. Sometimes Israelis will season the turkey slices before they are coated with flour or use the egg coating last before cooking. To prepare the turkey schnitzel for Passover, substitute matzah cake meal for the flour and matzah meal for the bread crumbs.

From the New Jewish Holiday Cookbook