There are a few secrets to a perfect schnitzel and the most important I believe is the meat and cut of meat for that matter! To me you can not beat Pork & Beef. Yes Veal is good to but that is if you are talking topside or rump bassed schnitzels not when you are talking pork loin or beef eye fillet the, in my mind, undisputed schnitzel kings!!!
Beef eye fillet in a schnitzel are you serious? Yep! Believe me I do it all the time and it literally melts in your mouth = YUM. So, with great schnitzels in mind I have put together what I feel is the “ultimate schnitzel pack” which if we were to sell all these items individually the combined total RRP would be $180.17 but as you are buying them together we are able to sell them for $146.50 saving you $45.00!
In this Ultimate Schnitzel Pack we will include the below*:
- 2 x Free Range Pork Loin approx. 1.1kg each or 2.2kg in total
- 2 x Grass Fed Beef Mini Eye Fillets approx. 1.2kg each or 2.4kg in total
*Quoted weights are our best approximations and may vary slightly.
Check out the ingredients tab for my suggested cooking technique.
Listed below are some of Michael from Hungerford Meats supplying farms:
Region: Woodville, Hunter Valley NSW
Produce: Berkshire pigs and Angus cattle
Raised: Pigs – pecan-finished, free-range, pasture raised. Cattle – grass-fed
The butcher says: “Gerard Coren’s a genius! Alongside the pecans, he’s now planted a huge American black walnut plantation – nuts so hard that no one can crack them except the pigs (not even the cockatoos) – which is brilliant for the pigs’ diet and fat content. With a love for ethical farming, coupled with one of the first established farms in the Hunter, Gerard’s in the process of converting the land to completely regenerative with a variety of beasts that we will be incorporating into the butcher’s cabinet as we can! The forward thinker!“
LITTLE HILL FARM
Region: Mount Vincent, Hunter Valley, NSW
Produce: Chickens, both heritage breed (Joyce’s Gold) and Ross/Cobb
The butcher says: “Little Hill Farm produce excellent chickens – these are the birds we sell whole in the cabinet for your next roast. Little Hill is a small farm, however they do also grow veg, lamb and cattle – the chickens are a part of a lovely cycle. We work with the by-products of their chicken production by making use of all their offal to make our parfaits and pâtés. It’s lovely to be able to respect and use the whole animal.”
HUNTER RIVER ANGUS AND LAMB
Region: Dalwood, Hunter Valley, NSW
Produce: Angus cattle and Dorper sheep
Raised: Pasture-fed supplemented with some grass-oat shoots for surviving the drought
The butcher says: “We have been working with Hunter River for a number of years now, after Kevin came into the shop with a couple of lambs to show us. Over the years, we have watched as he has increased his operation. It’s nice to be working with a farmer directly to have the exact specifications that we think work best for us and, therefore, for you.”
MANNING VALLEY NATURALLY (Australian Beef Producers)
Region: Manning Valley, NSW
Produce: British breed cattle
The butcher says: “Manning Valley are one of our bigger producers, helping us to stock the dry-age cabinet with their MSA grass-fed British breed cattle. The consistency in their product and their marbling is perfect for this.”
BREAK OUT RIVER BEEF
Region: Cowra, NSW
Produce: Dorper sheep
The butcher says: “You can’t really go past this lamb for the flavour and the quality of the carcass. The fat cover is always excellent, the muscles are well developed and they have excellent intramuscular marbling. This is seriously tasty lamb!”
GUNDOEE ORGANIC WAGYU
Region: Duneedoo, NSW
Produce: F1 Wagyu cattle
Raised: organic, grass-fed
The butcher says: “I’ve been working with Rob for over 10 years, from back in my chef days at Becasse. Rob was one of pioneers of grass-fed Wagyu in Australia. His concern for his animals and the natural growth of the animals is second to none. It’s a respect you can taste.”
NEAR RIVER PRODUCE
Region: Hollisdale, NSW
Produce: Berkshire and Wessex Saddleback pigs
The butcher says: “Andrew and Therese Hearne run a mixed farm with both vegetables and their pigs. We get in whole pigs and you will find them in the butcher’s cabinet but you will also see them used across some of our charcuterie range when available.”
Region: Lochinvar, Hunter Valley, NSW
Produce: Pure Hereford cattle
The butcher says: “The Herefords have a strong history in the Hunter Valley and it’s lovely to see them back into the butcher’s cabinet. We’re pleased to have a taste of old Australia in the store. I’m sure Claude would be pleased.”
This never fail schnitzel recipe is inspired by my mother in laws cooking of the same = thank you Lily 🙂
- Cut meat into 1cm steaks. With the beef eye fillet you might want to cut on a slight diagonal to get a decent size but dont worry if they are a little small.
- Tenderise the meat with a meat hammer.
- Set up 3 shallow bowls containing; 1 – flour and a little salt + pepper, 2 – beaten eggs with grated parmesan cheese and crushed garlic, 3 – breadcrumbs with Italian herbs.
- Get a heavy pan to medium heat with about .5cm oil.
- Take each piece of meat through the three bowls in order patting in each in each bowl to ensure a good coating.
- Pan fry until golden then flip. Try not to let them burn and give the schnitzel a little shake before it goes into the pan to help remove loose crumb. Pork can be cooked slightly longer than beef.
- Let cool and enjoy as is or with your favourite sauce 🙂
If you want to do them gluten free dont forget we also sell gluten free flour and breadcrumbs.