nean Turkey Schnitzel

In The K tchen Mediterranean Turkey Schnitzel

By Naomi Nachman

There is nothing more exciting than waiting for schnitzel to come of out the frying pan and almost straight into our bellies. I used the Empire Kosher turkey tenders and seasoned them with Mediterranean spices to give them an extra kick of flavor. Don’t forget the dipping sauce! You may even want to buy two packs of the tenders because they will be begging for more!

Ingredients b1 package Empire Kosher® Turkey Tenders, sliced thin and pounded b1 tablespoon garlic powder b1 teaspoon smoked paprika b1 teaspoon cumin b1 teaspoon turmeric b1 teaspoon kosher salt b½ cup all-purpose flour b3 eggs b2 cups plain panko breadcrumbs b¼ cup canola oil

Preparation 1. Slice turkey tenders in half, longways, and pound to even thickness. 2. In a small bowl, combine the garlic powder, paprika, cumin, turmeric, and salt. 3. Season the turkey with spices on both sides.

Set aside. 4. To prepare a dredging station, scoop the

flour into one bowl. Beat the eggs in another bowl and place it next to the flour. Add the breadcrumbs to a third bowl next to the eggs. 5. Take one piece of turkey; coat both sides with the flour and shake off excess. 6. Dip the turkey in the egg bowl and shake off excess. 7. Coat the turkey with the breadcrumbs on both sides. Repeat with the remaining pieces. 8. In a large skillet, heat ¼ cup canola oil over medium-high heat. 9. Gently add a few pieces of turkey into the pan, being careful not to overcrowd the pan as it lowers the oil temperature, making them soggy. 10. Cook for 2-3 minutes on each side until golden brown and internal temperature reaches 165°F. 11. Place the fried schnitzel on a tray lined with paper towel to drain excess oil.

Lemon Sesame Dipping Sauce

Ingredients b¼ cup tahini b3 tablespoons iced water b2 tablespoons fresh lemon juice b2 tablespoons extra-virgin olive oil b1 teaspoon roasted or toasted sesame oil b1 tablespoon honey b1 garlic clove, crushed b¼ teaspoon kosher salt

Preparation 1. Whisk all ingredients together to make a runny consistency. 2. Serve with schnitzel.

Photo by Melinda Strauss

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.