Joan Nathan's Classic Israeli Schnitzel

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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