Israeli Style Schnitzel

1 lb skinless boneless chicken breast 3/4 cup all-purpose flour 1/2 tsp turmeric 1/4 tsp garlic powder 1/4 tsp ground black pepper Kosher salt (3/4 tsp for flour, 1/2 tsp for egg) 2 large eggs 3 tbsp water 1.5 cups cornflakes crumbs (or breadcrumbs) Olive oil for frying (or corn, peanut, or canola oil)

1. Prepare chicken: Remove tendons, cartilage, and fat. Slice into thin pieces OR butterfly by cutting from the long side until almost through, then opening like a book. 2. Optional: Place chicken between parchment papers and gently pound with a meat tenderizer until evenly thin. 3. Set up three coating stations: - Bowl 1: flour + turmeric + garlic powder + black pepper + 3/4 tsp kosher salt - Bowl 2: eggs beaten with 3 tbsp water + 1/2 tsp salt - Bowl 3: cornflakes crumbs 4. Dip each chicken piece in flour (shake off excess), then egg mixture, then cornflakes crumbs. Transfer to a tray. 5. Heat 1/8 to 1/4 inch of oil in a large non-stick pan over medium-high heat. 6. Fry schnitzels without overcrowding, about 2-3 minutes per side until golden and fully cooked through. 7. Drain on a paper towel-lined baking sheet. Serve immediately. Storage: Keeps in a sealed container in the fridge up to 3 days.

Cornflakes crumbs give the classic Israeli crunch. Breadcrumbs work too but the texture is different.