Recipes: Turkey schnitzel

TURKEY SCHNITZEL

Serves 8 to 10.

From "Passover Cookery: In the Kitchen with Joan Kekst."

• 8 slices turkey cutlets (breast), about 1/2-in. thick, total of 1¹/₂lb.

• Zest and juice of 1 lemon

• 1¹/₄c. matzo meal, finely ground

• 2 tsp. plus a dash salt, divided

• 1¹/₂tsp. paprika, divided

•¹/₂c. matzo cake meal

• Dash of garlic powder

• 3 egg whites

•¹/₄c. fresh parsley, finely minced

• Vegetable spray or vegetable oil for frying

Directions

Pound turkey cutlets between sheets of plastic or wax paper to about 1/4-inch thick. Squeeze the juice of half a lemon over turkey; marinate 10 minutes. Cut large slices in half.

Briefly process matzo meal, 1 teaspoon salt, pepper and 1 teaspoon paprika and spread on sheet of wax paper. On another sheet of wax paper, combine matzo cake meal with remaining¹/₂teaspoon paprika, 1 teaspoon salt, pepper, garlic powder and 1 teaspoon lemon zest. Lightly beat egg whites with a dash of salt and 1 tablespoon water in a shallow pie plate. Dust turkey slices with matzo cake meal mixture, shake off excess; dip in egg whites, drain excess, press in matzo-meal mixture and place on a parchment-lined baking sheet. Chill 15 minutes.

Heat a large heavy nonstick sauté pan on medium heat; film with vegetable oil or generously coat with vegetable spray. Sauté turkey slices 2 minutes per side until golden. Place on parchment-lined baking sheet. The recipe may be made in advance and frozen or refrigerated overnight to this point.

Nutrition information per serving of 10:

Calories196Fat3 gSodium473 mg

Carbohydrates21 gSaturated fat1 gCalcium17 mg

Protein19 gCholesterol45 mgDietary fiber1 g

Diabetic exchanges per serving: 1½ bread/starch, 2 very lean meat.

Serves 10.

From the "Meat Club (Girls Only) Cookbook" by Vanessa Dina, Kristina Fuller and Gemma DePalma (Chronicle). This ham, with an apricot-amaretto glaze and sauce, was introduced at a holiday party to DePalma's family during her childhood, and it became their traditional Easter ham. The authors recommend using the butt end of a smoked ham for the best flavor.

• 1 (5- to 7-lb.) rump (butt end) smoked ham

• 1 (8-oz.) can peeled apricots, reserve juice

• 1 c. packed brown sugar

• 2 tbsp. fresh lemon juice

• 1 tbsp. dry mustard

Directions

Preheat oven to 325 degrees. Place ham on a rack in a roasting pan, fat side up. Drain the apricots, reserving¹/₃cup of the juice. In a medium saucepan, combine the reserved apricot juice, brown sugar, 1 cup of amaretto, lemon juice and mustard. Bring to a boil.

Let the sauce cool slightly and spoon evenly all over the ham. Bake the ham for 1 hour, basting every 20 minutes with sauce from pan. After an hour, top the ham with the apricots, using toothpicks to hold them in place, and splash the ham with the remaining 2 tablespoons amaretto.

Nutrition information per serving of 10:

Calories220Fat10 gSodium1,700 mgSaturated fat4 g

Carbs5 gCalcium12 mg

Protein26 gCholesterol67 mgDietary fiber0 g