Wash the meat, dab dry and cut into strips. Mix turkey strips and Teriyaki sauce, cover and leave to stand for approx. 2 hours.
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.
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.
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.
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.
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.