Mexican Turkey Parmigiana


400g turkey breast steaks

1 cup beans

½ red onion, finely chopped

2 bay leaves

2 cloves of garlic, roughly chopped

1 long red chilli, halved, de-seeded and chopped

1 tsp. coriander, ground

1 tsp. cumin, ground

1 bunch fresh coriander, chopped

2 large eggs

250ml water

400g cheese, grated

1 bottle of tomato passata

2 cups panko crumbs

½ cup plain flour

1 – 2 tbsp. sesame seeds

extra virgin olive oil


½ cup milk

salt and pepper



2 limes, juiced

1 bunch coriander, chopped

1 bunch parsley, chopped

½ red onion, roughly chopped

¾  punnet perino tomatoes, quartered

1 avocado, chopped

extra virgin olive oil

salt and pepper



Preheat oven to 200C.

In a medium pot on low heat, add olive oil, onion, garlic, chilli, bay leaves, cumin, ground and fresh coriander, beans, passata and a little water.

Mix the sesame seeds through panko crumbs. Whisk the eggs and add a little milk and a pinch of salt. Dust the turkey breasts in plain flour, dip in egg mixtures and breadcrumbs to coat. Season with salt and pepper.

Heat olive oil in a pan, and fry breasts until golden on both sides. Lay on a baking sheet, cover with sauce and grated cheese and cook in the oven for 8 – 12 minutes. Combine salsa ingredients and serve with parmigiana.