Turkey Parmigiana

Prep: 10 minutes

Cooking: 30 minutes

Serves: 4

Ingredients:

  • 2 x (approx 650gm) Steggles turkey breasts, halved horizontally
  • 2 teaspoons finely grated lemon rind
  • 2 tbsp oregano leaves, finely chopped
  • 1 ½ cups panko breadcrumbs
  • 1/4 cup plain flour
  • 2 eggs, lightly beaten
  • 2 tbsp milk
  • ¼ cup olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 390g bottle tomato passata
  • 2 tablespoons chopped fresh basil, plus extra small leaves, to serve
  • 120gm bocconcini (approx. 4), thinly sliced
  • Baby rocket leaves and lemon wedges, to serve

Method:

  1. Use a meat mallet to create 1cm thick schnitzels. Combine lemon rind, oregano and breadcrumbs in a large shallow bowl. Season with sea salt and pepper and mix well. Place flour in a bowl. Place egg in a separate shallow bowl. Working with 1 turkey piece at a time, toss in flour. Dip in egg mixture, and then press in breadcrumb mixture to coat. Transfer to a plate.
  2. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook turkey, in 2 batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with kitchen paper.
  3. Heat remaining oil in pan. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute. Stir in passata, basil and season with salt and pepper. Bring to a simmer and simmer for 3 to 4 minutes or until slightly thickened.
  4. Line a baking tray with foil. Preheat grill on medium-high. Lay turkey schnitzel on tray and spoon over the passata mixture. Top with bocconcini slices and grill for 4 to 5 minutes or until cheese is melted and golden. Top with extra basil leaves. Serve with baby rocket and lemon wedges.
Comments
 
comments powered by Disqus



All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Apr 28, 2017
Scroll To Top