Directions

1. Lightly season both sides of the turkey thighs with salt and pepper.
2. Crack the eggs in a small bowl or container and lightly beat it.
3. Add AP Flour and Panko breadcrumbs in separate containers.
4. Sprinkle the turkey thighs with flour.
5. Dip a slice of turkey in the egg wash and transfer to the panko. Ensure both sides are covered. Repeat this process.
6. 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.
7. Alternatively, bake the turkey thighs at 350°F for 35-40 minutes or until the internal temperature reaches 165°F. Flipping halfway through also.
8. In separate bowl, mix thinly sliced cabbage with 1 tablespoon of Kewpie Mayo and Shichimi Togarashi seasoning
9. Toast 4 slices of bread until golden brown. Slice off the crusts.
10. Assemble the sandwich with the turkey cutlet, cabbage and sauce. Add the turkey on one side and drizzle with tonkatsu sauce. Top the other side with thinly sliced cabbage.
11. Then cut the sandwich so that the cut-side faces upwards. Insert bamboo skewers through the middle of the sandwich to hold it together.
12. Enjoy immediately.