Description
VEAL: SCHNITZEL (BACKSTRAP) FRZ 2KG
Veal backstrap schnitzel is a premium, ultra-tender variation of the traditional Wiener Schnitzel. The backstrap is cut from the loin, making it one of the leanest and most tender muscles available. This cut requires very little cooking time to remain juicy
Essential Preparation Steps
- Trim the silver skin entirely to prevent the meat from curling or becoming tough during frying.
- Slice into even portions before pounding them out evenly.
- Pound gently between plastic wrap sheets using a meat mallet until roughly 5mm thin.
- Season simply with sea salt and cracked black pepper on both sides before crumbing.
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