1. Pound the chicken or turkey breasts thinly-at least 1/4" thick or thinner. Season with salt and pepper. 2. Whisk the eggs and water together in a shallow dish big enough to accomodate the flattened pieces. 3. In another flat plate or pie plate stir together the onion powder, garlic powder, cumin and matzo meal and/or flour. 4. In a large skillet, heat up the oil (I add no more than 1/4" deep of oil) over medium-high heat. 5. Dip a slice of meat first in the egg mixture, coating thoroughly. 6. Next dredge the chicken or turkey breasts in the matzo meal/flour to coat all sides. 7. Place the meat in the hot pan and cook until browned on both sides; about 5 minutes each side. If the meat looks to be browning too quickly, reduce the heat. 8. Transfer the chicken or turkey to a paper towel and let drain to sop up the excess oil. 9. Transfer to a serving platter and garnish with the sides of the platter with lemon wedges and fresh parsley. If desired, [lightly] grate nutmeg on top of each cutlet. ---------------------------------------------------------------------------
Nutrition
Ingredients
