If using tenderloins, cut them in half. One by one, place a piece of turkey between layers of plastic wrap and pound until 1/2 to 3/4 of an inch thick.
Line a baking sheet with parchment paper then place the cutlets on the sheet and sprinkle with salt and pepper.
Cover the top and sides of the cutlets with sour cream then top with crumbled sausage.
In a bowl combine panko, cheeses, scallions, herbs and olive oil with a pinch of salt and black pepper. Evenly spread the panko mixture over the top and sides of the turkey and gently press down the topping.
Place pan on the top rack of the oven and bake 20-25 minutes, turning halfway. Turkey is done when it reaches 165F on an instant read thermometer.
I've made this recipe with turkey tenderloins and turkey "steaks". The steaks didn't need to be pounded thin so less work, but I preferred the tenderloins because they turned out more juicy.
If you're making this recipe for Thanksgiving, the sausage can be cooked in advance and refrigerated.
If you don't have parchment, oil your sheet pan.
All ovens are different! If your panko starts to brown too quickly, move the pan to the bottom rack of the oven and turn the heat back a little.