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Meat tenderising - pounding technique for schnitzels

Meat tenderising is a culinary technique involving pounding meat with a mallet to thin and soften it. Used when preparing schnitzels. The meat is placed between cling film sheets. Results in a tender, juicy schnitzel with even thickness.

Meat tenderising - pounding technique for schnitzels
  • A culinary technique of pounding meat with a mallet.
  • Used to thin and soften meat for schnitzels.
  • Meat is placed between cling film to prevent tearing.
  • Results in a tender, juicy schnitzel with even thickness.
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