Yearling Schnitzel is a special cut of beef that generally comes from the Silverside cut of beef. Schnitzel is prepared very differently from many traditional steaks or cuts of meat, because it needs to be sliced very thinly and then tenderized. You can turn other cuts of beef into schnitzel by choosing a thinly cut boneless shoulder steak or a topside cut. To get started you need a meat tenderizer and some breading if you choose to make it breaded. Schnitzel cooks quickly and is great in a frying pan. Most schnitzel is made from young cows, because the meat is more tender. This is where the term Yearling Schnitzel is derived.
Breaded beef Schnitzel:
Use panko crumbs egg and seasoning for your schnitzel breading. You can either tenderize the meat or purchase schnitzel that has been pre-tenderized and sliced. Dredge the meat in flour and shake off the excess. Then dip each piece into an egg bath and press the panko crumb and seasoning mixture into the meat. Fry it in a frying pan over medium heat until crispy.
Italian Beef Schnitzel:
For a variation to your favorite beef schnitzel, add some grated parmesan and Italian seasoning with oregano into your breading recipe. In another pan cook some garlic and diced tomatoes to drizzle over the top.