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Fill three (separate!) bowls with the plain flour, eggs and panko.
Heat the oil in a deep sided saucepan until it hits 170°C.
Season the turkey breasts with the sea salt then dip them into the flour, shaking off any excess back into the bowl.
Second, pop them in the egg and drain it off back into the bowl. Lastly, press the fillets into the panko, making sure every part of them is covered.
Fry them in the oil until they internally register 70°C.
Meanwhile, heat the butter in a frying pan and fry one side of the bread - this will stop the sandwich getting soggy!
Use a mandolin to finely shred the brussels sprouts.
Whisk the mayonnaise, soy sauce, rice wine and sesame together and toss through the brussels sprouts.
To make a sandwich, drizzle roughly 2 tbsp Tomatcha Ketchup over the toasted side of one of the pieces of bread. Top with the fried turkey fillet with the sprout slaw and the top piece of toasted bread. Repeat with the second sandwich.
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