Israeli Style Schnitzel

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1. 1Step 1: Trim the chicken breast to remove all tendon, cartilage, and fat. Either slice the chicken breast into thin slices to get a few small schnitzels, or butterfly it by slicing from the long side until almost all the way through, then open it like a book to a double-sized schnitzel.
2. 2Step 2: Optionally, flatten the pieces with a meat tenderizer. If doing so, place each piece between two parchment papers and gently pound with a meat tenderizer, rolling pin, or any heavy object until evenly thin. Set aside.
3. 3Step 3: Prepare three medium bowls and a tray to hold the prepared schnitzels.
4. 4Step 4: In the first bowl, mix the flour, turmeric, garlic powder, black pepper, and 3/4 teaspoon salt. In the second bowl, beat the eggs lightly with the water and 1/2 teaspoon salt. Put the cornflakes crumbs in the third bowl.
5. 5Step 5: Dip each chicken piece in the flour, shake off excess flour, then dip in the egg, then in the cornflakes crumbs, ensuring the schnitzel is nicely coated on all sides. Transfer to the tray and repeat with the remaining chicken.
6. 6Step 6: Line a baking sheet with a double layer of paper towel.
7. 7Step 7: Heat 1/8 to 1/4 inch of oil in a large non-stick pan over medium-high heat. When the oil is hot, add a few schnitzels without overcrowding the pan and fry on both sides until golden and fully cooked, about 2-3 minutes per side, depending on thickness. Transfer to the paper towel-lined baking sheet and repeat with the rest. Serve immediately.
8. 8Step 8: Prepared schnitzels can be kept in a sealed container in the fridge up to 3 days.