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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- 1Place 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.
- 2Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
- 3Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
- 4Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
- 5Fry 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.
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Nutritional Facts for Joan Nathan's Classic Israeli Schnitzel
Serving Size: 1 (219 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 393.9
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.9 g
- Cholesterol 168.5 mg
- Sodium 436.7 mg
- Total Carbohydrate 43.7 g
- Dietary Fiber 2.7 g
- Sugars 2.8 g
- Protein 35.3 g