Turkey Escalopes Pizzaiola

📝 Ingredients

• 4 turkey escalopes (about 130 g each)
• 20 g plain flour (2 tbsp)
• 2 tbsp olive oil (1 for the escalopes, 1 for the sauce)
• 2 garlic cloves
• 1 tin of chopped tomatoes (400 g)
• 1 tsp dried oregano + 1 tsp caster sugar
• 1 ball of mozzarella (125 g drained)
• 320 g small macaroni (coquillettes)
• 8 fresh basil leaves
• Salt, black pepper

🍴 Utensils

• Large frying pan with lid
• Large saucepan
• Colander
• Rolling pin
• Baking paper
• Wooden spoon

📖 Steps

1. Bring a large saucepan of salted water to the boil for the elbow pasta. Meanwhile, place the escalopes between two sheets of baking paper and flatten them with a rolling pin to an even 1 cm thickness: they'll cook quickly and stay tender.
2. Slice the mozzarella and pat the slices dry on kitchen paper: if too wet, it would release water into the sauce. Season the escalopes with salt and pepper, then dredge them in the flour, tapping off the excess to leave just a thin coating.
3. Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Sear the escalopes for 2 minutes on each side, until golden: they won't be cooked through yet. Set aside on a plate.
4. Turn the heat down to low, pour the rest of the oil into the same pan and fry the finely sliced garlic for 30 seconds, without letting it brown. Add the chopped tomatoes, oregano, sugar and a pinch of salt, then scrape up the browned bits with a wooden spoon.
5. Simmer the sauce for 8 minutes over a medium-low heat, until slightly thickened. Meanwhile, cook the elbow pasta in the boiling water according to the packet instructions, then drain.
6. Return the escalopes and their juices to the sauce, spoon a little sauce over each one and top with the mozzarella. Cover the pan and cook for 5 to 6 minutes over a low heat, until the mozzarella has melted and the turkey is cooked through, with no trace of pink.
7. Divide the elbow pasta between the plates, place one escalope per person on top and spoon over plenty of tomato sauce. Scatter with torn basil leaves just before serving.