How to make your schnitzels flat and tender

Why is meat flattened?

Gourmets agree: A good schnitzel, Viennese or Figlmüller style for example, must be thinly sliced and gently flattened to produce a meat portion of uniform thickness. The process slightly breaks the meat fiber but does not destroy it. This also allows marinade or breading to adhere much better.

To ensure the Schnitzel does not contract and become tough during frying but retains its shape even at high temperatures, it is essential that flattening takes place as gently as possible.

If all the parameters are right, the result is a gourmet schnitzel that is crispy and crunchy on the outside during frying and does not brown too quickly. On the inside, it remains juicy and tender. With Wiener Schnitzel, for example, the typical bubbles that make this traditional dish so special also form.

Which cuts are flattened?

Mainly cuts such as loin, topside and knuckle.  These are then processed into Wiener Schnitzel, Swiss or Figlmüller-style, piccata Milanese, veal escalopes, involtini / beef roulades, etc.

What to consider when choosing the right flattening system

For flattening and tenderizing schnitzel portions the market offers a wide variety of solutions.  These range from the traditional meat tenderizer method and the use of steakers to meat presses and different flattening technologies.

Where are the risks?

Nothing should go wrong when flattening meat portions to ensure a high quality, tasty end product.

When choosing high performance flattening systems such as those used for high volume production you should check how gently the flattening process works:

There should be no damage to the meat fiber. This will result in drip loss, which will not only affect yield due to lower portion weight but also product quality and tenderness.

The portion must remain intact even when flattened.

Fragmented portion edges or even holes in the portion not only make further processing more difficult but are also a clear sign of poor product quality that your customers will not accept.

The portion must not deform back after the flattening process.

This always happens when incorrect plating squashes the meat fiber instead of massaging it gently into shape. Partial reshaping results in a cutlet of varying thickness, which negatively affects cooking behavior. The portion also shrinks visually, which will disappoint customers expecting a sumptuous XXL schnitzel.

What does modern industrial flattening look like?

If you want to ensure evenly thick, tender products, uniform presentation and better ability to absorb marinade, the Platino Flattener is the perfect solution. This compact machine uses patented technology to gently flatten and tenderize portions of fresh boneless meat, which it does to perfection.