Joan Nathan's Classic Israeli Schnitzel

Name: Joan Nathan's Classic Israeli Schnitzel
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 6 boneless skinless chicken breasts or 1 1/2 lbs turkey breast, sliced thin; salt & freshly ground black pepper; 1 cup all-purpose flour; 3 large eggs; 2 cups fresh breadcrumbs; vegetable oil or soybean oil (for deep frying); 2 lemons, sliced in wedges

Submitted by blucoat

"This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside."

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Ready In:: 20mins
Ingredients:: 7
Serves:: 6

ingredients

6 boneless skinless chicken breasts or 1 1/2 lbs turkey breast, sliced thin
salt & freshly ground black pepper
1 cup all-purpose flour
3 large eggs
2 cups fresh breadcrumbs
vegetable oil or soybean oil (for deep frying)
2 lemons, sliced in wedges

directions

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.
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.
Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
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.