Colorful Mango Cabbage Salad

Cut lemon in half and squeeze juice. Measure 3 tablespoons juice and place in a large bowl.

Add mayonnaise, mustard, 1 tablespoon of canola oil and yogurt. Whisk until smooth and season with salt, pepper and 1 pinch of sugar. 

Rinse both of the cabbages and cut out cores. Cut cabbages in half, then into very thin strips.

Peel the mango, cut flesh off of the pit and coarsely chop flesh. Peel and finely chop the onion.

Mix the red and white cabbage, mango and onion with the yogurt-mustard dressing and let stand for 30 minutes. 

Meanwhile, rinse turkey cutlets, pat dry with paper towels and cut each in half crosswise to create 8 smaller cutlets. 

Place turkey cutlets on a layer of plastic wrap. Cover with another layer of plastic wrap and flatten the cutlets with a meat mallet. Season cutlets with salt and pepper.

Crack eggs into a deep plate and whisk with a fork. On a separate plate, mix breadcrumbs and sesame seeds. Place flour on a third plate.

Roll turkey cutlets in flour and gently tap to remove excess flour. Dip flour-coated cutlets in the egg mixture and then the breadcrumb mixture. Ensure that all the cutlets are evenly coated with breadcrumbs. 

Heat the remaining canola oil in a large non-stick pan. Fry cutlets over medium heat until golden brown and cooked through, 2-3 minutes on each side (if necessary, divide into in 2 batches, using half of the oil for each batch).