Turkey Parmigiana

Three servings of turkey parmigiana topped with basil leaves
  • 2 servings
  • 60 minutes to prepare
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  • 4 thick slices of cooked turkey
  • 1 medium egg, beaten
  • 50g coarse breadcrumbs
  • 1 tsp fresh thyme leaves
  • 20g Parmesan cheese, finely grated
  • 20g ready-grated mozzarella cheese
  • 2 tbsp olive oil
  • For the tomato sauce
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 anchovy fillets
  • 400g tinned chopped tomatoes
  • 100ml water
  • 10 fresh basil leaves
  • salt and miled pepper
  • 1 tbsp olive oil


Pre-heat the oven to 180ºc / gas 4

The tomato sauce

1 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.

2 Add the tinned tomatoes, water and basil leaves, simmer for 5 minutes, season with salt and pepper and leave to cool.

The turkey

1 Put the breadcrumbs, 10g of the Parmesan cheese and thyme leaves on a plate and mix.

2 Dip the turkey slices into the beaten egg and then roll them in the breadcrumbs. Make sure they are completely coated.

3 Fry the turkey in 2 tbsp of olive oil over a medium heat until golden brown. Turn the slices over every so often.

4 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.

5 Bake it for about 5-7 minutes, or until the cheese melts.

6 Serve it hot out of the oven with spaghetti and some freshly grated Parmesan.