Remarkable Read

“Ask anyone in Israel to name a wholly Israeli dish and the answer will be turkey schnitzel.” (Claudia Roden) 
I was catching up on GOOP, when I came across a Kosher menu which included a recipe for Turkey Schnitzel.  The note that the flour had been removed from the Turkey Schnitzel recipe so that it could be Kosher for Passover set me to find out why. 
About.com came up with my first answer via Ask the Rabbi, Rabbi Shraga Simmons in Jerusalem.  He explains the laws of the Torah forbid certain grains be eaten or possessed during passover.  There are a couple of flours that can technically be eaten, but to be safe, most Kosher cooks avoid flours of any kind, to eliminate the possibility of eating the forbidden grains inadvertantly.  I had to keep looking to find out why Matzo flour was allowed, when it is pretty clearly flour.  Wikipedia shed some light on that question.  The Jewish law that prohibits eating grains has a clause, the flour can not have touched water for more than 18 minutes, the time at which the resulting bread would be considered levened.  So, Matzo is made from flour and water, but it is mixed up and cooked well before the allowed 18 minutes.  This bread can then be ground up, made into flour, and used to coat the thinly sliced turkey breast to make Turkey Schnitzel.  Of course, I've simplified the issue; debates continue about the use of Matzos made with liquids other than water, and other subtleties which are thoroughly examined on many websites.