Turkey chops with Tonkatsu Tamaki sauce

Cooking method:

1. Cover the turkey pieces with cling film and pound until about 0.5 cm thick. Season with salt and pepper on both sides. Leave for 5 minutes.
2. Prepare a container with flour, pour eggs into the second container and mix.
3. Dredge the turkey fillet in flour, then dip in the eggs and coat in breadcrumbs Panko Tamaki, pressing lightly to coat both sides of the fillet evenly.
4. Heat vegetable oil in a deep fryer to a temperature of 170-180 degrees. Or add 1cm of oil to a large frying pan and heat.
5. Fry the cutlets until golden brown, 5-7 minutes, turn over and fry the other side.
6. Transfer the finished cutlets to paper towels to drain excess oil.
7. Cut the cutlet crosswise into small strips so that it is convenient to eat with chopsticks.
8. Cut the white cabbage and onion into very thin strips and soak in running water for 20 minutes, then dry with a towel.
9. Place onions and cabbage in a heap on a plate. Place the turkey on top of the salad and garnish with a lemon wedge.
10. Serve with Tonkatsu Sauce Tamaki or drizzle over cabbage and turkey.