A twist on the traditional chicken parmigiana but made with lean turkey fillets.
Ingredients
2 x (approx 650gm) Steggles Turkey Breasts, halved horizontally
2 teaspoons finely grated lemon rind
2 tbsp oregano leaves, finely chopped
1 1/2 cups panko breadcrumbs
1/4 cup plain flour
2 eggs, lightly beaten
2 tbsp milk
1/4 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
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
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
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
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
