Beef marble schnitzel
Description
When preparing schnitzel from Wagyu beef, it should be treated more delicately. While regular schnitzel is made by pounding the meat into a thin slice, coating it in breadcrumbs, and frying in plenty of oil, I recommend preparing Wagyu beef schnitzel as described in the step-by-step recipe. This method will be much more delicious and healthier, while preserving the meat's natural flavor and juiciness.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the beef and thoroughly dry it with a paper towel; there should be no excess moisture.
- 3
Step 3
Gently pound the meat, trying to keep the piece intact so it doesn't fall apart into fibers.
- 4
Step 4
You could prepare a schnitzel from any other meat by breading it and frying in oil. But with marbled beef, we take a more delicate approach. Simply pan-fry it in a skillet, preferably a grill pan. To do this, add vegetable (olive) oil and clarified butter to a preheated skillet.
- 5
Step 5
Place a couple of flattened garlic cloves, a pinch of dried or fresh thyme, and warm it up.
- 6
Step 6
Place the meat and sear on one side for about 2-3 minutes. Do not salt or pepper!
- 7
Step 7
Flip and cook on the other side for another 2-3 minutes.
- 8
Step 8
Turn off the heat, cover the meat with foil, and let it "rest" for about 5 minutes.
- 9
Step 9
Serve the schnitzel with any side dish you like. You can drizzle it with the flavorful oil left in the pan, and season with salt and pepper when serving. Schnitzels made this way from marble beef retain the meat's taste and aroma, remaining tender and juicy.