1 cup of vegetable oil (or enough to cover 1/2 inch of your frying pan)
dash of salt and pepper
Quarter of whole cabbage (thinly sliced 0.2mm)
4 slices of thick Japanese Milk Bread Shokupan
Lightly season both sides of the turkey thighs with salt and pepper.
Crack the eggs in a small bowl or container and lightly beat it.
Add AP Flour and Panko breadcrumbs in separate containers.
Sprinkle the turkey thighs with flour.
Dip a slice of turkey in the egg wash and transfer to the panko. Ensure both sides are covered. Repeat this process.
Heat half an inch of oil in a large frying pan or cast-iron pan. Fry the turkey until golden brown and cooked through. Flip halfway through. Deep-fried each side for 1.5 minutes per side. Drain on the cooling rack.
Alternatively, bake the turkey thighs at 350°F for 35-40 minutes or until the internal temperature reaches 165°F. Flipping halfway through also.