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.

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.

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.