Place the flour, beaten egg and breadcrumbs in separate bowls (which can accomodate the size of the cutlets). Begin dipping the cutlets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper or a tray.

Fry until thoroughly cooked, and golden brown on both sides, adding more oil as needed.

Remove from the pan and place on paper towel lined plate and keep the breaded turkey cutlets warm until ready to serve with sauce.

Trim the leek, slit lengthwise, and then cut into thin slices. Wash well to remove any dirt that may be in them.

Dry well, then sauté leeks in two tablespoons of the butter, half teaspoon of salt, and the olive oil, over medium heat for a few minutes until soft.

Increase the heat to medium high and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.

Next, lower the burner to medium and toss in the chopped sage. Add the cream and stir well.

Begin adding one tablespoon of butter, one at a time, until each one has melted (three total). Add salt and pepper to taste, then remove from heat.

Finally, spoon leeks and sauce over turkey schnitzel and serve hot. 

Serve as a course by itself, or with mashed potatoes (or your choice of potatoes) or other side.