Turkey Parmigiana
RECIPE
TURKEY PARMIGIANA
Serves: 2
Prep Time: 60 Minutes
Cook Time: 10 Minutes
INGREDIENTS
FOR THE TOMATO SAUCE
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
FOR THE TURKEY
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
METHOD
- Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
- 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.
- Add the tinned tomatoes, water and basil leaves, simmer for 5 minutes, season with salt and pepper and leave to cool.
- Put the breadcrumbs, 10g of the Parmesan cheese and thyme leaves on a plate and mix.
- Dip the turkey slices into the beaten egg and then roll them in the breadcrumbs. Make sure they are completely coated.
- Fry the turkey in 2 tbsp of olive oil over a medium heat until golden brown. Turn the slices over every so often.
- 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.
- 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.