Garlic Turkey in Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 turkey schnitzel
- 2 bulbs garlic
- 0.5 ½ cup olive oil
- 1 tablespoon chili sauce
- 0.5 ½ cup breadcrumbs
- 50 g parmesan, rated
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash turkey schnitzel and pat dry.
- In the meantime, start peeling the bulbs (yes yes, bulbs, not cloves) of garlic. If you briefly pour hot water over the garlic and then quench with cold, it`s very easy.
- Puree the peeled garlic with 1/2 cup of olive oil (approx. 100 ml) and 1 tablespoon of chilli sauce (or Tabasco or Sambal Oelek or whatever) with a magic wand.
- Meanwhile, mix 1/2 cup of breadcrumbs with grated Parmesan or Gran Padano (approx. 50 g) and freshly ground pepper.
- First roll the turkey schnitzel in the garlic paste, then in the cheese and breading mixture.
- Place the schnitzel on a well-greased baking sheet and brush with the remaining garlic paste.
- In a preheated oven at 180 degrees they then need a little longer than 30 minutes.
- They are wonderfully juicy on the inside, beautifully cheesy on the outside and so wonderfully knotty.
- The only thing that surprised me was the hot sauce, because you didn`t even notice it - next time I`ll probably add a chilli to the garlic.
- This goes well with chicory, briefly blanched, and fresh olive bread.
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