By Brenda Storch, Messianic Rebbetzin of The Tabernacle
In all my visits to Israel, I never got tired of the crisp, freshly breaded and fried cutlets known as schnitzel. Originally made with veal, the Israeli version features turkey, which is much more plentiful than beef, or even chicken. In Israel you'll find a wide variety of schnitzel, adapted to adhere to ethnic traditions and tastes. I like mine a bit spicy, I also prefer a coating of bread crumbs, which provide a crisper crust than matzo meal, which is denser and absorbs more oil. The spices here are only a recommendation--it's fun to adjust the herbs to your liking. The smaller tenders make a great snack for kids, and any leftover schnitzel is superb as a day-after sandwich, stuffed into a pita with some salad and a drizzle of tahini.