Turkey Schnitzel

Cut turkey breast into 4 (4-ounce) cutlets. Place each cutlet between 2 sheets of plastic wrap; pound with the flat side of a meat mallet until cutlet is 1/4 inch thick. Cut pounded cutlets in half, creating 8 (2-ounce) cutlets.

Stir together 3 quarts water, salt, and sugar in a large saucepan until salt and sugar dissolve, about 2 minutes. Add cutlets; let stand at room temperature 1 hour. Remove cutlets from brine, and pat dry.

Combine crushed matzo, rice flour, garlic powder, marjoram, oregano, and thyme in a food processor; process until herbs are finely chopped, about 1 minute. Transfer mixture to a medium bowl. Whisk eggs in a separate medium bowl until lightly beaten. Dip cutlets in eggs, and dredge in matzo mixture, pressing to adhere. Place coated cutlets on a plate.

将电线架设置在有框的烤盘内。将低芥酸菜籽油倒入大型铸铁煎锅中的深度为1/4英寸；在中高的地方加热直至闪烁。加2个涂层炸肉排；炸至金黄色，每侧约1分钟30秒。将炸薯条转移到电线架上。重复3次，剩余的6个肉排。

Squeeze juice from 1 lemon half over cutlets. Arrange cutlets on a serving platter. Combine arugula, parsley, and olive oil in a large bowl. Squeeze desired amount of juice from a second lemon half over arugula mixture; toss to coat. Serve cutlets with arugula mixture and remaining lemon halves.