Leaf salad with turkey sticks and tomato mozzarella skewers

Name: Leaf salad with turkey sticks and tomato mozzarella skewers
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Turkey breast fillet; 3 TABLESPOONS Teriyaki sauce; 100 g cherry tomatoes; 1 package (125 g) small mozzarella cheese balls; 2 stem(s) Basil; 200 g green salad (e.g. rocket, corn salad); 50 g Pine nuts; 4 TABLESPOONS Balsamic Vinegar; 1 TEASPOON Dijon mustard; 1/2 TEASPOON Honey; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Flour; 150 g Panko (Japanese bread flakes); 1 egg (size M); 3 TABLESPOONS Milk; 5 TABLESPOONS Oil; 7-10 Tbsp little wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Turkey breast fillet
3 TABLESPOONS Teriyaki sauce
100 g cherry tomatoes
1 package (125 g) small mozzarella cheese balls
2 stem(s) Basil
200 g green salad (e.g. rocket, corn salad)
50 g Pine nuts
4 TABLESPOONS Balsamic Vinegar
1 TEASPOON Dijon mustard
1/2 TEASPOON Honey
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Flour
150 g Panko (Japanese bread flakes)
1 egg (size M)
3 TABLESPOONS Milk
5 TABLESPOONS Oil
7-10 Tbsp little wooden skewers

Directions

1
Wash the meat, dab dry and cut into strips. Mix turkey strips and Teriyaki sauce, cover and leave to stand for approx. 2 hours.
2
Wash the tomatoes. Drain the mozzarella. Wash basil, shake dry and pluck the leaves. Arrange basil, mozzarella and tomatoes alternately on 12 small skewers. Put the skewers in a cool place.
3
Wash the salad, drain well and pluck smaller if necessary. Roast pine nuts in a pan without fat. Take out and let cool down. Mix vinegar, mustard and honey. Add olive oil and season with salt and pepper.
4
Season meat with a little salt and pepper. Put flour and panko in deep plates. Beat the egg and 3 tablespoons of milk in another deep plate. Turn meat in flour first, knock off excess flour.
5
Then pull the strips through the egg and finally turn them in the Panko. Heat the oil in a pan. Fry the meat in it in portions for about 4 minutes, turning it until golden brown.
6
Mix the salad with some vinaigrette. Arrange lettuce, tomato skewers and turkey strips on plates and sprinkle with pine nuts. Add the rest of the vinaigrette. Serve the salad immediately.