ISRAELI TURKEY SCHNITZEL
6 boneless, skinless turkey or chicken breasts, sliced thin (about 1 1/2 pounds)
Salt and freshly ground pepper to taste
1 cup all-purpose flour
3 large eggs
2 cups fresh bread crumbs
Vegetable or soybean oil for deep frying
2 lemons, sliced in wedges
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.
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.