Figlmüller chefs have always used the best meat cut called the rose or tenderloin for their winning recipe.
And there is a tasty reason for this: The rose is much less sinewy than normal schnitzel meat and doesn’t puff up during frying.
before we heat up the oil,
we make the tools glow.
POUND, POUND, POUND – 30 CM OF REAL SCHNITZEL.
And to make sure that all of the schnitzels turn out nice and thin and crispy, every piece is carefully and expertly pounded with a mallet before frying until the schnitzel measures 30 centimeters in diameter.
This involves more work than for normal schnitzel, but in the end our guests get to enjoy a slightly larger schnitzel.