SERVES FOUR
INGREDIENTS
4 boneless turkey or chicken breast fillets, each weighing about 175g/6oz
juice of 1 lemon
2 garlic cloves, chopped
plain (all-purpose) flour, for dusting
1-2 eggs
15ml/l tbsp water
about 50g/2oz/1/2 cup matzo meal
paprika
a mixture of vegetable and olive oil, for shallow frying
salt and ground black pepper
lemon wedges and a selection of vegetables, to serve (optional)

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Lay each piece of meat between two sheets of greaseproof (waxed) paper and pound with a mallet or the end of a rolling pin until it is about half its original thickness and fairly even.

In a bowl, combine the lemon juice garlic, salt and pepper. Coat the meal in it, then leave to marinate.

Meanwhile, arrange three wide plate or shallow dishes in a row. Fill one plate or dish with flour, beat the egg and water together in another and mix the matzo meal, salt, pepper and paprika together on the third.

Working quickly, dip each fillet the flour, then the egg, then the matzo meal. Pat everything in well, then arrange the crumbed fillets on a | and chill for at least 30 minutes anal up to 2 hours.

In a large, heavy frying pan, heat the oil until it will turn a cube of bread dropped into the oil golden brown in 30-60 seconds. Carefully add the crumbed fillets (in batches if necessary and cook until golden brown, turning once. Remove and drain on kitchen paper. Serve immediately with lemon wedges and a selection of vegetable.