• Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one turkey breast steak at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed steaks to a plate as you go.  (To freeze - see Freezer Instructions below.)
• To make the sauce - heat the 2 tbsp of olive oil over a medium heat in a medium saucepan and sizzle the garlic for 2 minutes. Sprinkle in the sugar and add a splash of the vinegar, then tip in the chopped tomatoes or passata. Add the oregano and approx 1 tbsp of the shredded basil, season and bubble for 10 to 15 minutes, stirring occasionally until thickened.  (To freeze - see Freezer Instructions below.)
• Heat the 4 tbsp of olive oil in a large frying pan over a medium heat and cook the breadcrumbed turkey breast steaks for 3 minutes on each side (fresh or from frozen) until golden and crisp. Heat the grill to high.
• Meanwhile, cook the spaghetti following pack instructions. Arrange the fried turkey breast steaks on a baking tray. Spoon a little of the sauce over the middle of each steak, and top each with a slice of mozzarella.
• Grill the steaks for 3 to 4 minutes, or 1 to 2 minutes more if they’re from the freezer, until the mozzarella is melted and bubbling.   Drain the spaghetti and toss with the remaining sauce.
• Garnish with freshly ground black pepper, the extra parmesan and shredded basil, then serve.

Freezer Instructions

• Breaded turkey breast steaks - stack the steaks in a freezer proof container between sheets of baking paper. They will keep frozen for 3 months.
• Tomato sauce - leave to cool completely, then transfer to a freezer proof container (portion it into more than one, if you like). The sauce will keep in the freezer for up to 3 months. Defrost overnight in the fridge, then reheat in a pan until piping hot.