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Vienna schnitzals
Posted: Fri Aug 7, 2020 7:09pm
A butchers where I can get v schnitzals in Costa Blanc's south ?
Posted: Sat Aug 8, 2020 6:04am
Legendary helpful member
I don't know a source, but I'd be dubious about buying Spanish ternera. OK, ternera translates as veal, but it's like cordero which translates as lamb - both can be up to three years old, whereas UK veal and lamb are six months.
A few times when I've had a meal at Casa Harry in San Felipe Neri, I've heard banging coming from the kitchen. That was Harry bashing away at a bit of ternera, trying to tenderise it before cooking so that it might just be edible.
I understand Michael's point of view, having in the past seen TV programmes about how veal calves are raised, and these days eat less meat than I used to.
Veal is very tender indeed, but it's also very lacking in flavour. In my opinion, you get a much better product if you buy a bit of well hung fillet or even sirloin or rump. Put it between two pieces of clingfilm and beat it out until nice and thin. Make it more interesting by putting a bit of mustard or chilli powder in the breadcrumb mix. And also do the pork equivalent - pork loin beats out easily.
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