Turkey parmigiana

Turkey parmigiana

Ben's Meat Bible
Benito Martin


Quantity Ingredient
2 turkey breasts, sliced into 8 thick pieces
2 balls buffalo mozzarella, sliced
16 basil leaves
3 eggs, beaten
150g plain flour, seasoned with salt and pepper
180g japanese panko breadcrumbs
500g tomato sugo, (see note)
freshly ground black pepper
100ml olive oil
50g salted butter


  1. Place the turkey slices in between 2 sheets of baking paper and use a rolling pin to beat the turkey until it is about 5 mm thick.
  2. Top each slice of turkey with a single mozzarella slice and basil leaf, then sandwich with another piece of turkey and set aside for crumbing.
  3. Set up a crumbing station with the beaten eggs, flour and breadcrumbs in separate bowls. Crumb the turkey by dipping into the flour, then the egg, followed by the breadcrumbs. Press well with your hands to ensure the crumb sticks to the turkey. Set aside.
  4. Pour the tomato sugo into a saucepan and simmer, uncovered, to reduce by about a quarter – it should be quite thick. Season with salt and pepper.
  5. Heat the oil and butter in a frying pan and shallow-fry the turkey in batches for 6–8 minutes, until golden on both sides. Remove and drain on a plate lined with paper towel. For each turkey parmigiana, spoon the tomato sauce on top, add a slice of mozzarella and grill for 2–3 minutes, or until the cheese is melted and oozing. Garnish each parmigiana with a single leaf of basil.


  • Tomato sugo is an Italian tomato sauce, and can be bought in most supermarkets. You could also substitute tomato passata.
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