This turkey parmigiana recipe combines breaded turkey breast steaks, rich marinara sauce, and melty mozzarella for a lighter, protein-packed twist on the classic chicken parm. Perfect for weeknight dinners!
The recipe was an experiment inspired by a chicken parmigiana recipe on the BBC Good Food website. David suggested that we use the pack of turkey breasts steaks that were in the fridge, instead of defrosting chicken breasts from the freezer. We were hopeful that it would turn out well and we weren't disappointed...in fact we were very impressed!
The turkey breast steaks didn't need to be bashed like chicken breasts are, as the thickness of them was already pretty even. They turned out beautifully golden and the end result was juicy turkey and a nice crisp coating. The tomato sauce with the spaghetti was lovely and fresh and full of flavour with the garlic and oregano. We decided to shred some fresh basil to add to the tomato sauce and to garnish, for some added colour and extra fresh flavour...delicious!
Tips
- Freezable - both the breaded turkey and tomato sauce can be frozen for another day – see Freezer Instructions below.
- Gluten-free option - use gluten-free breadcrumbs or almond flour for breading.
- Dairy-free option - replace mozzarella and parmesan with plant-based cheese alternatives.
- Cheese options - provolone or a mix of mozzarella and parmesan will give a creamier topping.
- Herbs and spices - try adding oregano, basil or chilli flakes to the breadcrumb mixture for added flavour.
- This turkey parmigiana recipe can easily be adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - you can bread and cook the turkey breast steaks and keep them in the fridge for up to 2 days. Assemble with the sauce and cheese just before cooking.
Yes - chicken breasts or thighs can be substituted for turkey if preferred. Pound them to an even thickness for even cooking.
Avoid adding too much sauce directly onto the breaded turkey. Instead, layer the sauce carefully and cook uncovered for the crispiest results.
Yes, air frying is a great way to achieve a crispy coating with less oil. Cook at 200C (400F) for about 10 to 12 minutes, flipping halfway through.
Serve it with spaghetti marinara, garlic or crusty bread, or a simple green salad for a balanced meal.
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How to make this Turkey Parmigiana
Ingredients
- 50g plain flour
- a pinch of salt
- 1 egg, beaten
- 75g fresh breadcrumbs
- 15g parmesan, finely grated, plus extra to garnish
- 4 turkey breast steaks
- 4 tbsp olive oil
- 125g ball mozzarella, cut into 4 slices
- 300g spaghetti
For the tomato sauce:
- 2 tbsp olive oil
- 4 cloves garlic, finely sliced
- a pinch of caster sugar
- a splash of red wine vinegar
- 2 x 400g tins chopped tomatoes, or passata
- 1 tsp dried oregano
- a small bunch of fresh basil, shredded, for the sauce and to garnish
- salt and freshly ground black pepper
Instructions
- Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one turkey breast steak at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed steaks to a plate as you go. (To freeze - see Freezer Instructions below.)
- To make the sauce - heat the 2 tbsp of olive oil over a medium heat in a medium saucepan and sizzle the garlic for 2 minutes. Sprinkle in the sugar and add a splash of the vinegar, then tip in the chopped tomatoes or passata. Add the oregano and approx 1 tbsp of the shredded basil, season and bubble for 10 to 15 minutes, stirring occasionally until thickened. (To freeze - see Freezer Instructions below.)
- Heat the 4 tbsp of olive oil in a large frying pan over a medium heat and cook the breadcrumbed turkey breast steaks for 3 minutes on each side (fresh or from frozen) until golden and crisp. Heat the grill to high.
- Meanwhile, cook the spaghetti following pack instructions. Arrange the fried turkey breast steaks on a baking tray. Spoon a little of the sauce over the middle of each steak, and top each with a slice of mozzarella.
- Grill the steaks for 3 to 4 minutes, or 1 to 2 minutes more if they’re from the freezer, until the mozzarella is melted and bubbling. Drain the spaghetti and toss with the remaining sauce.
- Garnish with freshly ground black pepper, the extra parmesan and shredded basil, then serve.
Freezer Instructions
- Breaded turkey breast steaks - stack the steaks in a freezer proof container between sheets of baking paper. They will keep frozen for 3 months.
- Tomato sauce - leave to cool completely, then transfer to a freezer proof container (portion it into more than one, if you like). The sauce will keep in the freezer for up to 3 months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
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Turkey Parmigiana
Ingredients
- 50 g (1.8 oz) plain flour
- a pinch of salt
- 1 egg beaten
- 75 g (¾ cup) fresh breadcrumbs
- 15 g (0.5 oz) parmesan finely grated, plus extra to garnish
- 4 turkey breast steaks
- 4 tbsp olive oil
- 125 g (4.4 oz) ball mozzarella cut into 4 slices
- 300 g (10.6 oz) spaghetti
For the tomato sauce:
- 2 tbsp olive oil
- 4 cloves garlic finely sliced
- a pinch of caster sugar
- a splash of red wine vinegar
- 2 x 400 g (28 oz) tins chopped tomatoes, or passata
- 1 tsp dried oregano
- a small bunch of fresh basil shredded, for the sauce and to garnish
- salt and freshly ground black pepper
Instructions
- Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one turkey breast steak at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed steaks to a plate as you go. (To freeze - see Freezer Instructions below.)
- To make the sauce - heat the 2 tbsp of olive oil over a medium heat in a medium saucepan and sizzle the garlic for 2 minutes. Sprinkle in the sugar and add a splash of the vinegar, then tip in the chopped tomatoes or passata. Add the oregano and approx 1 tbsp of the shredded basil, season and bubble for 10 to 15 minutes, stirring occasionally until thickened. (To freeze - see Freezer Instructions below.)
- Heat the 4 tbsp of olive oil in a large frying pan over a medium heat and cook the breadcrumbed turkey breast steaks for 3 minutes on each side (fresh or from frozen) until golden and crisp. Heat the grill to high.
- Meanwhile, cook the spaghetti following pack instructions. Arrange the fried turkey breast steaks on a baking tray. Spoon a little of the sauce over the middle of each steak, and top each with a slice of mozzarella.
- Grill the steaks for 3 to 4 minutes, or 1 to 2 minutes more if they’re from the freezer, until the mozzarella is melted and bubbling. Drain the spaghetti and toss with the remaining sauce.
- Garnish with freshly ground black pepper, the extra parmesan and shredded basil, then serve.
Freezer Instructions
- Breaded turkey breast steaks - stack the steaks in a freezer proof container between sheets of baking paper. They will keep frozen for 3 months.
- Tomato sauce - leave to cool completely, then transfer to a freezer proof container (portion it into more than one, if you like). The sauce will keep in the freezer for up to 3 months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
Notes
- Freezable - both the breaded turkey and tomato sauce can be frozen for another day – see Freezer Instructions below.
- Gluten-free option - use gluten-free breadcrumbs or almond flour for breading.
- Dairy-free option - replace mozzarella and parmesan with plant-based cheese alternatives.
- Cheese options - provolone or a mix of mozzarella and parmesan will give a creamier topping.
- Herbs and spices - try adding oregano, basil or chilli flakes to the breadcrumb mixture for added flavour.
- This turkey parmigiana recipe can easily be adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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