Here is a tasty variation on the preceding recipe. Turkey cutlets are common currency in Israel—served as a quick on-the-run snack or as the centerpiece of a proper meal. A quick spice rub adds flavor while bake-frying controls the fat.
Wash the turkey and blot dry. If any pieces are thicker than ¼ inch, place between two sheets of plastic wrap and pound with the side of a cleaver.
Combine the spices and salt in a bowl and stir to mix. Rub the turkey slices on both sides with spice mix. Let marinate for 15 minutes.
Place the flour in a shallow bowl, the egg substitu