Description

Our veal comes from a family farm in Mooi River run by Evie and her husband. They have a small dairy herd on grass pastures and we buy their male calves at the point of weaning. Our inspectors ensure that this is veal, although being a free range herd means that the veal is not white as it is in Europe where conditions would fall short of Braeside’s strict requirements for humane treatment of animals. We use only topside, silverside and thick flank to make our schnitzels which are de-sinewed, cut very thin and then flattened using a hand mallet. We pack 2 slices of around 125g per pack. Cook by heating a pan till it is near smoking point, add a knob of butter and cook the schnitzel for maximum 2 minutes on each side. Let sit while you deglaze the pan with white wine or lemon juice, a dash of salt and fresh sage leaves. Pour the liquid over the schnitzels and enjoy a simple but delicious meal!

1 packet x 2 x 120-125g Veal Schnitzel