This is a favorite Israeli dish, based loosely on its Viennese counterpart but reflecting both a Middle Eastern influence and an Israeli individuality.
- 2 turkey breasts about 1 pound
- salt and black pepper
- 1 teaspoon minced onion
- 1 teaspoon ground cumin
- 2 eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
- 1/2 cup matzo meal
- 1 cup oil for frying
- lemon slices
- parsley sprigs
- 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.
Calories: 699 kcal
Carbohydrates: 18 g
Protein: 60 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 195 mg
Sodium: 557 mg
Potassium: 680 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 135 IU
Vitamin C: 1 mg
Calcium: 51 mg
Iron: 3 mg