Prepare the turkey cutlets:

Cup of Yum
1. With a meat mallet (or back of a knife), pound the turkey breast to tenderize and even out thinly.
2. Have 3 shallow dishes ready.
3. In one dish, lightly beat 3 eggs.
4. To the second dish, add the all-purpose flour.
5. In the third dish, add the 2 C Panko breadcrumbs (or more as needed).
6. Lightly season each dish with salt and pepper and give each a mix.
7. Dredge the pounded turkey breast into the egg first.
8. Then, coat the turkey with flour.
9. Next, dredge the turkey back into the egg, and then coat evenly with panko breadcrumbs.
10. Set aside.
11. Repeat with the remaining turkey breast cutlets.

Frying the turkey cutlets:

1. Add about 1 C oil to a large shallow frying pan and heat to 350°F/177°C.
2. Cook the turkey cutlets one at a time (about 2-3 minutes per side, flipping once halfway through), until golden brown.
3. Check the internal temperature of the turkey to ensure it reaches 165°F/74°C.
4. Remove the turkey cutlet and drain on paper towel.
5. Repeat with the remaining turkey cutlets.

Assemble:

1. Slice a hamburger bun in half.
2. Spread 1 tablespoon tonkatsu sauce onto the bottom half of a hamburger bun.
3. Place the fried turkey cutlet on the bun.
4. Add toppings such as shredded cabbage, sliced tomatoes, jalapeno (optional) and lettuce.
5. Replace the top half of the hamburger bun and repeat with the remainder. Enjoy immediately.