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Ingredients

  • 4 tbsp flour
  • 1 egg
  • 3 tbsp olive oil
  • 100g fresh or dried breadcrumbs
  • 4 rosemary sprigs, leaves picked and chopped
  • 4 turkey steaks, about 500g in total, thinned out with a rolling pin if very thick
  • 3 fat garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • small bunch basil, leaves picked
  • 125g ball mozzarella, drained and sliced, or a handful of another good melting cheese such as cheddar or Gruyère
  • 350g spaghetti

Method

  • STEP 1

    Put the flour in a bowl with a little seasoning, beat the egg in another bowl with a splash of water. Tip the breadcrumbs and rosemary into another bowl, drizzle over 1 tbsp oil and rub together with your fingers until the breadcrumbs are a little moist. Dip the turkey steaks into the flour, dust off the excess, then dip in the egg followed by the breadcrumbs, pressing to help them stick. Put on a plate and chill while you prepare the sauce.

  • STEP 2

    Heat the remaining oil in a large pan. Add the garlic and sizzle for 30 secs, then add the tomatoes. Season and bubble for 15 mins until the sauce is thick, adding a pinch of sugar if the taste is too sharp. While the sauce cooks, heat oven to 200C/180C fan/ gas 6, put the turkey steaks on a baking tray and bake for 10 mins, then remove from the oven, top with mozzarella slices and return to the oven for another 5 mins, until the turkey is cooked through and the cheese has melted.

  • STEP 3

    Meanwhile, cook the spaghetti following pack instructions. Drain, then toss through the tomato sauce. Divide between plates and top with a turkey steak and a generous scattering of basil leaves.

Recipe from Good Food magazine, February 2015

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A star rating of 3.8 out of 5.8 ratings
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