First, lay out everything you need to coat the turkey steaks:
Put the flour in a large shallow bowl or plate and season with plenty of salt and pepper.
Put the beaten eggs in another shallow dish, and leave to one side. Finally mix the breadcrumbs and parmesan on another large plate.
Take a turkey steak and spread one side with a tablespoon of tomato puree. Then place it in the dish of seasoned flour, turning so both sides of the steak are coated. Shake off the excess.
Dip the steak in the beaten egg, turning so both sides are coated, then shake off the excess.
Finally place the steak in the breadcrumb mix, pressing it in well so it is covered on both sides.
Put on a large tray or plate and repeat with the remaining steaks.
When ready to cook, heat a large frying pan and add 2 tbsp oil. When the oil is hot add two turkey steaks, and fry for 3-4mins on each side until crisp and golden. Cook in batches of two, adding a little more oil between batches as necessary.
Serve hot with salad and jacket potatoes.
TIP: To prepare ahead, egg and breadcrumb the steaks, then leave covered in the fridge until ready to cook.
For other flavours:
Swap the tomato puree for 4 tbsp green pesto, and spread on the turkey steak before flouring.
Swap the cheese flavoured breadcrumbs for a spicy version, add _ tsp chilli powder to the breadcrumbs