Joan Nathan'S Classic Israeli Schnitzel - cooking recipe

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

Preparation

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.