veal schnitzel

For years, we have had a partner as a fresh supplier for our veal. The companyBrüninghofffrom Bocholt supplies us with meat from calves that were born and fattened in Germany, mostly on their own farms. Slaughtering and butchering are also carried out in-house by permanent staff. This allows us to guarantee species-appropriate husbandry and rearing of the animals. By delivering fresh veal twice a week, we are able to respond quickly to our customers' needs, such as offering delicious veal schnitzels.

We have a large selection of deliciousVeal products, such as veal schnitzel. The question is often asked: Why not from Franconia? In Franconia, or even in southern Germany as a whole, there are hardly any farms specializing in raising fattening calves. And so, the calves offered here are usually very lean, too young, and do not have appealing meat—in other words, they do not meet the quality we want to offer our customers.

Veal topside can be cut into schnitzels for pan-frying. It is very rarely used for roasting. However, the possibilities for schnitzel are almost endless. For example, Saltim Bocca ala Romana, or Kalbsvögerl, is a typical dish made from veal schnitzel.