Ingredients for cutlets:
Wash the lentils and the rice in cold water until the water runs clear. Put lentils and rice in a pot with enough water to cover, add a pinch of sea salt. Bring water to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, about 10 minutes. Drain and season with fresh parsley.
Meanwhile, prepare cutlets. Season turkey with salt and pepper, mix eggs in a shallow dish. Place Corn Flakes crumbs and flaxseeds in another shallow dish and dip both sides of turkey in egg and then into crumb mixture coating evenly. Heat 2 tablespoons oil in a large skillet over medium high heat. Fry cutlets until golden brown on bottom, about 3 minutes. Turn and fry the other side until golden, about 2 minutes.
GF – make sure the ingredient doesn’t contain traces of gluten!