Turkey Parmigiana



Serves: 2

Prep Time: 60 Minutes

Cook Time: 10 Minutes



1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

2 anchovy fillets

400g tinned tomatoes

100ml water

10 fresh basil leaves

Salt and milled black pepper


50g coarse breadcrumbs

1 tsp fresh thyme leaves

20g Parmesan cheese, finely grated

4 thick slices of cooked turkey

1 medium egg, medium

20g ready-grated mozzarella cheese

2 tbsp olive oil


  1. Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  2. Fry the onion in the olive oil over a low heat until soft. Add the garlic and anchovy fillets and cook until the anchovies have dissolved.
  3. Add the tinned tomatoes, water and basil leaves, simmer for 5 minutes, season with salt and pepper and leave to cool.
  4. Put the breadcrumbs, 10g of the Parmesan cheese and thyme leaves on a plate and mix.
  5. Dip the turkey slices into the beaten egg and then roll them in the breadcrumbs. Make sure they are completely coated.
  6. Fry the turkey in 2 tbsp of olive oil over a medium heat until golden brown. Turn the slices over every so often.
  7. Put the turkey onto an oven tray, spoon over some of the tomato sauce, top with the grated mozzarella and sprinkle over the last of the Parmesan.
  8. Bake it for about 5-7 minutes, or until the cheese melts. 9 Serve it hot out of the oven with spaghetti and some freshly grated Parmesan.