• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Blogs
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Chicken and Turkey
    • Duck
    • Fish
    • Lamb
    • Mains
    • Pasta
    • Pizza
    • Pork
    • Rice
    • Side Dishes
    • Snacks
    • Soups
    • Starters
  • Thermomix
  • Shop
Home » Recipes » Turkey Parmigiana

Turkey Parmigiana

10 February 2021 by Deborah Leave a Comment

Turkey Parmigiana, Turkey Parmigiana

This turkey parmigiana 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 the chicken breasts are, as the thickness of them was already pretty even.  The other thing we changed was, rather than cooking the breaded turkey breast steaks in sunflower oil, David cooked them in olive oil instead.   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! 

This is pretty healthy recipe that we’ll definitely be making again.  

Tips

  • Both the breaded turkey and tomato sauce can be frozen for another day – see Freezer Instructions below.
  • The recipe can easily be doubled if you need to serve more people.

Turkey Parmigiana, Turkey Parmigiana

Other Recipes

You might also like to try:

  • chicken and turkey dishes
  • pasta dishes

Ingredients

  • 4 turkey breast steaks
  • 50g plain flour
  • 1 egg, beaten
  • 75g fresh breadcrumbs
  • 15g parmesan, finely grated, plus extra to serve
  • 4 tbsp olive oil
  • 125g ball mozzarella, cut into 4 slices
  • 300g spaghetti
  • small bunch of fresh basil, shredded, for the sauce and to garnish

For the tomato sauce:

  • 2 tbsp olive oil
  • 4 garlic cloves, finely sliced
  • pinch of caster sugar
  • splash of red wine vinegar
  • 2 x 400g tins chopped tomatoes, or passata
  • 1 tsp dried oregano

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

  1. 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 fillet 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.  See freezer instructions below. 
  2. To make the sauce, heat 2 tbsp of olive oil 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.  See freezer instructions below. 
  3. Heat 4 tbsp of olive oil 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. Arrange them on a baking tray. Spoon a little of the sauce over the middle of each steak, and top each with a slice of mozzarella.
  4. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. 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.   Garnish with 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 parchment. Will keep frozen for three months.
  • Tomato sauce – leave to cool completely, then transfer to a freezer proof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.

Turkey Parmigiana, Turkey Parmigiana

Turkey Parmigiana, Turkey Parmigiana

Turkey Parmigiana

Turkey Parmigiana, Turkey ParmigianaDeborah
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 30 mins
Course Main, Main Course
Cuisine American, Italian
Servings 4 people

Ingredients
  

  • 4 turkey breast steaks
  • 50g plain flour
  • 1 egg beaten
  • 75g fresh breadcrumbs
  • 15g parmesan finely grated, plus extra to serve
  • 4 tbsp olive oil
  • 125g ball mozzarella cut into 4 slices
  • 300g spaghetti
  • small bunch of fresh basil shredded, for the sauce and to garnish

For the tomato sauce:

  • 2 tbsp olive oil
  • 4 garlic cloves finely sliced
  • pinch of caster sugar
  • splash of red wine vinegar
  • 2 x 400g tins chopped tomatoes or passata
  • 1 tsp dried oregano

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 fillet 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. See freezer instructions below. 
  • To make the sauce, heat 2 tbsp of olive oil 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. See freezer instructions below. 
  • Heat 4 tbsp of olive oil 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. Arrange them on a baking tray. Spoon a little of the sauce over the middle of each steak, and top each with a slice of mozzarella.
  • Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. 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.   Garnish with 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 parchment. Will keep frozen for three months.
    Tomato sauce - leave to cool completely, then transfer to a freezer proof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.

Notes

  • Both the breaded turkey and tomato sauce can be frozen for another day – – see Freezer Instructions above.
  • The recipe can easily be doubled if you need to serve more people.
 
You might also like to try:
  • chicken and turkey dishes
  • pasta dishes
Keyword basil, breadcrumbs, chopped tomatoes, large pasta shells, mozzarella, parmesan, parmigiana, spaghetti, tomato sauce, turkey breast steaks

 

Liked it? Take a second to support us on Patreon!
Turkey Parmigiana, Turkey Parmigiana

Filed Under: Chicken and Turkey, Mains, Pasta, Recipes Tagged With: basil, breadcrumbs, chopped tomatoes, healthy, Italian, mozzarella, parmesan, parmigiana, pasta, spaghetti, tomato sauce, turkey breast steak

Previous Post: « Smoked Haddock, Leek and Pea Risotto
Next Post: Venetian Duck Ragu »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Instagram
Facebook
fb-share-icon
Twitter
Follow Me
Tweet
Pinterest
Pinterest
fb-share-icon

Categories

Free eCookbook

Top Posts & Pages

Dan Dan Noodles
Easy Bollito Misto
Yorkshire Puddings
Creamy Chicken, Gammon and Leek Pie
Smoked Salmon and Prawn Risotto
Chicken Balmoral with Whisky Sauce
Chicken and Chorizo Jambalaya
Turkey Parmigiana
Rioja-braised Lamb Shanks with Chorizo and Garlic
Spanish Chicken, Chorizo and Rice Soup

Copyright © 2021 · Foodie Pro & The Genesis Framework

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT