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 escalopes (around 300g), flattened
1 beaten egg
4 tablespoons matzo meal
Half a lemon
Salt and pepper
– 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.