Ingredients

The following ingredients have 4 Servings
  • 1 pc Parmesan (about 60 grams)
  • 0.5 lemon
  • 1 garlic clove
  • 4 ozs Yogurt (3.5% fat)
  • 6 Tbsps
  • 2 Tbsps Mayonnaise
  • 1 tsp medium-hot Mustard
  • 3 Tbsps olive oil
  • 2 tsps Worcestershire sauce
  • salt
  • peppers
  • 1 pinch sugar
  • 1 lb Romaine lettuce
  • 2 slices Whole Wheat Toast
  • 4 Turkey cutlets (about 150 grams)

Instruction

  • Finely grate half of the Parmesan and shave the other half with a peeler or cheese slicer into very thin slices.
  • Rinse the lemon half in hot water, wipe dry and finely grate the zest. Squeeze out the lemon juice. Put 2 tablespoons juice in a large bowl.
  • Peel the garlic and squeeze through a garlic press into the bowl. Stir in the yogurt, milk, mayonnaise and mustard.
  • Add 2 tablespoons olive oil and the grated Parmesan and whisk until smooth. Season dressing with Worcestershire sauce, salt, pepper and the sugar.
  • Rinse romaine lettuce hearts, spin dry and cut into 2 cm (approximately 3/4-inch) wide strips.
  • Toast the toast slices in a toaster and cut into 2 cm (approximately 3/4-inch) cubes.
  • Rinse the turkey cutlets and pat dry with paper towels. Rub with salt, pepper and grated lemon zest.
  • Heat a grill pan over high heat and sprinkle with remaining oil. Grill the cutlets until browned, 2-3 minutes on each side.
  • Remove cutlets from the pan, let cool slightly and cut into bite-sized pieces. Toss romaine lettuce with the yogurt dressing. Divide among shallow bowl and top with cutlet pieces and croutons. Top with sliced Parmesan and serve.