Chicken (Or Turkey) Schnitzel/Schnitzel Hodoo

It was too good to bypass a recipe called "schnitzel hodoo"! From the cookbook 'Cooking the Israeli Way' found at our local library. The original recipe called for one half cup of matzo meal and one half cup of flour. You can either use matzo only or half matzo/half flour.

• Ready In: 30 mins
• Yields: 8 turkey breasts

Ingredients

• 8  chicken breast chicken breasts (the meat needs to be skinless and boneless for this recipe) or 8  turkey breast, uncooked (the meat needs to be skinless and boneless for this recipe)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cracked black pepper
• 2  eggs
• 2  tablespoons water
• 1  teaspoon  salt-free onion powder
• 1⁄4 teaspoon  salt-free garlic powder
• 1  teaspoon ground cumin
• 1  cup matzo meal or 1⁄2 cup  matzo meal and 1/2 cup unbleached white flour
•  oil, for frying (use an oil with a high flash point!)

• Garnish

•  lemon slice
•  fresh parsley
•  freshly grated nutmeg (optional)

Directions

1. Pound the chicken or turkey breasts thinly-at least 1/4" thick or thinner. Season with salt and pepper.
2. Whisk the eggs and water together in a shallow dish big enough to accomodate the flattened pieces.
3. In another flat plate or pie plate stir together the onion powder, garlic powder, cumin and matzo meal and/or flour.
4. In a large skillet, heat up the oil (I add no more than 1/4" deep of oil) over medium-high heat.
5. Dip a slice of meat first in the egg mixture, coating thoroughly.
6. Next dredge the chicken or turkey breasts in the matzo meal/flour to coat all sides.
7. Place the meat in the hot pan and cook until browned on both sides; about 5 minutes each side. If the meat looks to be browning too quickly, reduce the heat.
8. Transfer the chicken or turkey to a paper towel and let drain to sop up the excess oil.
9. Transfer to a serving platter and garnish with the sides of the platter with lemon wedges and fresh parsley. If desired, [lightly] grate nutmeg on top of each cutlet.