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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.