veal schnitzel
veal schnitzel

veal schnitzel


Regular price€4,04
€44,89/kg
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  • Veal cutlets, vacuum packed
  • 180g for Wiener Schnitzel
  • 90g for Saltimbocca
  • from German veal
  • Freyberger's Plus Guarantee
  • From the top shell, just like the original!

Our veal schnitzel will keep for at least 5 days after it arrives at your premises or after it is picked up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Unfortunately, we do not get the quality of veal in Franconia that we want for our customers. We are critical of the feeding and husbandry of foreign veal, such as from the Netherlands. However, with our partner, Brüninghoff, we have a reliable partner who supplies us with top quality veal.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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veal schnitzel

Fresh instead of thawed

We rely on fresh veal products. Whether it's veal loin steak , veal shanks , chops or boiled beef . Because the animals are so young, the meat doesn't need to be aged for a long time to make it tender. And the meat can be enjoyed in all its tenderness about a week after slaughter.

We value veal from Germany: Veal schnitzel

We have had a partner for years who supplies our veal with fresh produce. The Brüninghoff company from Bocholt supplies us with meat from calves that were born and fattened in Germany, mostly even on their own farms. Slaughtering and butchering are also carried out in-house by permanent staff. This means we can guarantee that the animals are kept and reared in a species-appropriate manner. By supplying fresh veal twice a week, we are able to respond very quickly to our customers' needs. For example, offering delicious veal schnitzel.

Why no Franconian veal

We have a large selection of delicious veal products , such as veal schnitzel. The question is often asked: Why not from Franconia? In Franconia or even in the whole of southern Germany there are hardly any farms that specialize in breeding fattening calves. And so the calves offered here are usually very thin, too young and do not have appealing meat, i.e. not the quality that we want to offer our customers.

Preparation of veal schnitzel

The topside of veal can be cut into schnitzels and used for quick frying. The topside is very rarely used for roasting. But there are hardly any limits to the schnitzel variations. Saltim Bocca ala Romana, or Kalbsvögerl, is a typical dish made from veal schnitzel.

Wiener Schnitzel

The classic veal schnitzel

Like abeef rump or any other cut of meat, the veal steak rump must be cut correctly to achieve maximum tenderness. When it is raw, you can see very clearly how the muscle fibers are arranged. But after roasting, it becomes more difficult. That is why it is recommended to make a small cut in the right direction before roasting. This way, the correct cutting direction can be recognized immediately after roasting.

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H
Hans-Werner Kügel
Hervorragende Schnitzel

Die Schnitzel waren dünn geschnitten. Paniert und gebraten - ein Geschmackserlebnis !!


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