Preheat oven to 400°F (200°C).

Cut breast into 4 thin cutlets approximately 1 cm (1/2”) thick.

Mix tomato sauce with basil.

Put flour into a bowl.

Beat eggs in another bowl.

Put breadcrumbs, salt and pepper in another bowl. Mix well.

Taking one cutlet at a time, first dredge them in flour, them dip them in egg and then coat them with breadcrumbs.

Heat oil in a large frying pan to medium high. Fry each breaded cutlet until lightly browned on each side.

Lay each cutlet flat on a baking sheet lined with parchment. Top each one with 3 tablespoons of tomato sauce and sliced provolone.

Bake in the oven for about 15 minutes until the cheese is bubbling and the turkey is heated through. Serve with your choice of pasta.