Cheesy turkey Milanese

Coat turkey steaks with breadcrumbs, then grill with mozzarella, and serve with spaghetti in tomato sauce for a cheap Italian-inspired meal

4 tbsp flour
1 egg
3 tbsp olive oil
100g fresh or dried breadcrumbs
4 rosemary sprigs, leaves picked and chopped
4 turkeys steaks, about 500g in total, thinned out with a rolling pin if very thick
3 fat garlic cloves, crushed
2 x 400g cans chopped tomatoes
small bunch basil, leaves picked
125g ball mozzarella, drained and sliced, or a handful of another good melting cheese such as cheddar or Gruyère
350g spaghetti

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.
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.
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.