Place the turkey steaks under some cling film and use a rolling pin to flatten them out.
Mix the breadcrumbs, parmesan and herbs together in a bowl and season with a little salt and pepper.
Beat the egg in a separate bowl to make up the egg wash mix and sprinkle the flour evenly over a separate flat plate.
Coat each turkey steak in some flour, dip into the egg wash mix, and then coat thoroughly in the breadcrumb mix. Put the turkey steaks into the fridge for 15 – 20 minutes.
Meanwhile, make salad by combining all of the tomato and rocket salad ingredients together in a salad bowl, ensuring that all of the oil and vinegar coats all of the leaves.
Place turkey steaks on a lightly greased baking tray and bake in the oven for 15 minutes until the cheese is bubbling and the breadcrumbs are golden brown.
Serve with a squeeze of lemon over the escalopes.
Notes
If you don’t have wholemeal breadcrumbs, white ones can be used.