Turkey Cutlets with Lasagna and Vegetable Rice

For the turkey cutlet: Rinse meat, pat dry, pound a little flatter if necessary and season with pepper and salt. First, roll in flour, then dip into the egg and milk mixture. Dip into breadcrumbs and press firmly.

Heat fat in one (or two) pans and fry cutlets until both sides are golden brown. Cut lemon slices, garnish cutlets with slices and serve with leek lasagna and / or vegetable rice.

For the leek lasagna: Rinse and trim leeks, cut into 4 cm (approximately 1 1/2 inch) long pieces and cut again in quarters.

Melt butter in a saucepan, add flour and fry until golden. Deglaze with milk, bring to a boil again and cook about 20 minutes over low heat to a creamy sauce. Season with nutmeg, salt and pepper. Cut mozzarella into very thin slices. In a greased lasagna pan, alternately layer lasagna sheets, leeks, some mozzarella and béchamel sauce. Complete with lasagna sheet, cover with mozzarella, pour remaining sauce over and sprinkle with cheese. Bake lasagna at 180°C (approximately 350°F) for about 30 minutes.

For the vegetable rice: Rinse rice in a colander under running water, then boil with almost twice the amount of lightly salted water, cover pot and cook over very low heat for about 20 minutes. Allow to swell.

Cook vegetables according to package information, season with salt and pepper, mix in butter and mix with the rice.