Joan Nathan'S Classic Israeli Schnitzel

• 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

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.

chicken breasts, salt, flour, eggs, fresh breadcrumbs, vegetable oil, lemons

Taken from www.food.com/recipe/joan-nathans-classic-israeli-schnitzel-360488 (may not work)