Cheesy turkey Milanese

• flour↗4 tbsp tbsp
• egg↗1
• olive oil↗3 tbsp tbsp
• fresh or dried breadcrumbs100g g
• rosemary↗4

  sprigs, leaves picked and chopped

• turkey↗4

  steaks, about 500g in total, thinned out with a rolling pin if very thick

• fat garlic cloves↗3

  crushed

• chopped tomatoes2 x 400g cans g
• basil↗small bunch

  leaves picked

• ball mozzarella↗125g g

  drained and sliced, or a handful of another good melting cheese such as cheddar or Gruyère

• spaghetti↗350g g

Step-by-step instructions

1. 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.

2. 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.

3. 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.