Remove any skin and bones from the turkey breasts and cut the meat into slices about 3/4 inch thick (or have the butcher do this for you).

Place each slice between 2 pieces of waxed paper and flatten with a steak hammer.

Remove the waxed paper and sprinkle meat on both sides with the salt, pepper, and spices.

Beat the eggs with the water and pour the mixture into a shallow dish.

Put the flour into another shallow dish and the matzo meal into a third shallow dish. Heat the oil in a skillet over high heat. Dip a slice of turkey into the egg mixture, coating it thoroughly.

Then dip it lightly in the flour and finally in the matzo meal.

The slices should be completely covered with batter on both sides.

Fry until brown and crisp on both sides, about 10 minutes.

Garnish with slices of lemon and sprigs of parsley.

Serve hot with mashed potatoes or french fries.