Cut turkey breast cutlets in thick strips. Lightly whip an egg or two (I use egg substitute with a bit of egg yolk, not much, in the dairy section or make your own by dividing an egg using the white and a bit of yolk). Add about a 1/2 bottle of hot sauce (it will not be hot when mixed with the egg, only the hot sauce taste will remain). You want the mixture fairly red with the hot sauce. Marinate the cutlet strips with the egg mixture for several hours in a zip bag. When ready to cook, heat peanut oil mixed with some olive oil. Lightly coat cutlets with seasoned flour, dip back in egg mixture, then back in flour. Deep fry in oil.