Joan Nathan's Classic Israeli Schnitzel

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.

• Ready In: 20 mins
• 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

1. 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.
2. 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.
3. Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
4. Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
5. 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.