Romaine Salad with Lemon Cutlet

Ingredients

• 60 g parmesan (1 piece)
• 0.5 Organic lemon
• 1 Garlic clove
• 125 g yogurt (3.5% fat)
• 6 tbsp milk (1.5% fat)
• 2 tbsp salad cream
• 1 tsp medium-hot mustard
• 3 tbsp olive oil
• 2 tsp Worcestershire sauce
• Salt
• Pepper
• 1 pinch sugar
• 450 g romaine lettuce heart
• 2 slices whole-grain toast
• 600 g turkey cutlet (4 turkey cutlets)

Instructions

1. 1.

   Grate half the parmesan finely, shave the other half into very thin slices with a cheese grater or paring knife.

2. 2.

   Wash the lemon hot, dry it and grate the zest finely. Squeeze the lemon, measure 2 tbsp of juice and put it in a large bowl.

3. 3.

   Peel the garlic clove and press it through a garlic press into the lemon juice. Add yogurt, milk, salad cream and mustard.

4. 4.

   Add 2 tbsp olive oil and grated parmesan to the mixture and whisk until smooth with a whisk. Season with Worcestershire sauce, salt, pepper and 1 pinch of sugar.

5. 5.

   Wash, clean and dry the romaine lettuce hearts, then cut them into strips about 2 cm wide.

6. 6.

   Toast the bread slices in a toaster and cut them into cubes about 2 cm large.

7. 7.

   Rinse the turkey cutlets and pat them dry with paper towels. Rub them with salt, pepper and grated lemon zest.

8. 8.

   Brush a grill pan with remaining oil and heat it. Grill each side of the turkey cutlet for 2-3 minutes over high heat.

9. 9.

   Remove the cutlets from the pan, let them cool slightly and cut into bite-sized pieces. Toss the romaine salad with the yogurt dressing. Sprinkle with toast cubes and shaved parmesan, arrange the turkey pieces on top and serve.