Oriental turkey sticks on leek and raisin vegetables with roasted almonds

Ingredients for 2 servings:

• 250 g turkey schnitzel
• 1 tbsp Baharat
• 1 tsp, leveled salt
• 1 tbsp flour
• 1 egg(s)
• 1 dash of cream
• 4 tbsp breadcrumbs
• 4 tbsp clarified butter for frying
• 2 leeks
• 75 g raisins or sultanas
• 200 ml vegetable stock
• 50 ml apple juice
• 2 tsp apple cider vinegar
• 100 ml cream
• 30 g butter
• 2 tbsp sage, dried
• 1 tsp ginger powder
• possibly breadcrumbs for binding
• salt and pepper
• 20 g almond sticks
• 2 pinches of sugar
• 5 g butter for toasting

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

Wash the turkey cutlets and cut them across the grain into not-too-thin strips. Do not flatten the cutlets beforehand, as this could result in sticks that are too thin. Place the meat in a bowl, sprinkle with salt and baharat, and mix well to marinate the meat in the spice mixture. Place the bowl in the refrigerator for at least 1 hour to allow the spices to absorb. Place the raisins in a glass of apple juice and let them swell slightly. Trim the roots and any wilted parts from the leeks. Cut the leeks lengthwise and wash thoroughly, then slice into rings. Heat the butter in a saucepan, let it foam, and sauté the leeks for 2-3 minutes over medium heat. Deglaze the vegetables with the vegetable stock and simmer over medium heat for about 5 minutes. Then add the apple juice with the swollen raisins, dried sage, and ginger powder. Pour in the cream and add the apple cider vinegar. Simmer for another 4-5 minutes. If desired, thicken the vegetables with a little breadcrumbs and season with salt and pepper. Place the almond slivers, butter, and sugar in a medium-sized, non-stick pan and toast over medium heat for 2-3 minutes, stirring occasionally. As soon as the almonds are fragrant, remove them from the pan. Sprinkle the flour over the marinated meat in the bowl and mix everything well. In a second bowl, beat the egg with a dash of cream, dip the floured meat strips in the egg, and mix. Add the breadcrumbs to the now empty bowl. Heat half of the clarified butter in the pan until very hot. Now remove the meat strips one by one from the bowl with the egg, roll them in the breadcrumbs, and immediately add them to the hot pan until the bottom of the pan is covered. Fry for a few minutes until crispy all over, then remove. Add the other half of the clarified butter to the pan, bread the remaining meat, and fry until crispy. Finally, serve the vegetables with the crispy meat and sprinkle with the toasted almonds. If you’d like a side dish, I recommend couscous or rice. If necessary, increase the amount of liquid in the vegetables to get more sauce for the side dish. Notes: Because the pan is only medium-sized and the ingredients are cooked in batches, the amount of fat used is fairly manageable. You can, of course, cook everything in a large pan at once and bread the meat first. However, the breading may then become soggy, as breading all the strips takes longer than for whole schnitzels. It could also be too tight in the large pan and the breaded strips might stick together. If you use fresh sage, reduce the amount, as fresh sage is naturally more flavorful than dried sage.