After Alex’s illuminating insight into Passover yesterday I thought it only right to have a go at making schnitzel myself, with proper matzo meal and everything. The flattening of the turkey breasts (which I imagine is half the fun) was sadly unnecessary, as I found some ready-pounded escalopes. Still, if you end up doing this with chicken breasts then pop the breasts under a leaf of clingfilm and go hog wild with a rolling pin. If you can’t find matzo meal then buy a packet of Matzos (usually lurking in the cheese biscuit department) and grind them down.
Turkey schnitzel
Serves 2
***
Turkey escalopes (around 300g), flattened
1 beaten egg
4 tablespoons matzo meal
Half a lemon
Salt and pepper
Olive oil
– Coat the escalopes in beaten egg and shake off any excess. Turn them in the matzo meal until well coated and season with salt and pepper.
– Heat a little oil in a frying pan over a medium-high heat and carefully place in the breaded escalopes. Fry for two minutes on each side until golden and remove to kitchen paper.
– Serve, as Alex says, with fried spuds and lots of ketchup (and a squeeze of lemon juice).
Needless to say, these knocked the socks off last week’s turkey twizzlers.
Are you observing Pesah? If so, let me know what you’re cooking. So far I’ve heard of a Jewish grandmother cooking Thai green curry. Probably not a classic Passover dish but there you go.
LOVE the term ‘go hog wild’. HA.
I came across Charoset – a tasty blend of chopped apples, walnuts and wine – which also eaten as a Passover dish, I believe. Can anyone enlighten me what this goes with? Or do you eat it on its own? Sounds delcious.
xx
Well I think you of all people should like it.
There is a Sedar plate on the most recent post containing Charoset and other Passover treats. Hope that helps,
J x
I need your advice!
http://doitlikedelia.wordpress.com/2010/03/24/im-making-a-lasange-for-one/
Ooooh. Matzo meal is a good call. Ive been doing mine with panko for an Asian / tonkatsu style ( http://www.cookingthreetimes.com/turkey-schnitzel ) Will be trying this soon.
brilliant! I was wondering how to make it and didn’t have any bread crumbs.. guess what I have matzo meal 🙂
Hello. new to your blog . It is very interesting and i currently have your Chinese
style pigs cheeks in the oven . I amended the recipe though – adding ginger and garlic and the greens of a couple of bunches of spring onions before putting it in the oven . i also increased the amount of liquid to the marinade as it barely covered the cheeks. I’ll let you know the outcome.
The escallop recipe above is good . could also be done with breadcrumbs with grated parmesan . I usually serve schnitzel to my German other half with a green salon and a pile of bratkartoffeln( German style fried potaoes). There is a good demo on you-tube from the Kartoffeln hotel. But basically its cold potatoes boiled in their skins , peeled and cut in to cubes of an inch – no I’m not metricated- too old– a large chopped onion , some chopped speck or smoked bacon and either oil , for the weight/ health conscious , or an animal fat – goose, duck , chicken or beef, – depends on what you have in or what you are serving with the spuds. Fry the onion until the edges begin to brown , add the bacon/ speck until it wilts , add the potatoes and fry until the edges start to crisp a bit. Add salt and pepper to taste. Lovely . Leftovers are good next day with a fried egg or in an omelette.
Sounds brill, thanks Phil, J