12/08/2026
VENSION BACKSTRAP SCHNIZEL
I was about to whack dinner together for tonight and thought “s**t, it’d be selfish not to share this”. I'm sure there are schnitty maestros out there to whom this will all be boring, and perhaps even incorrect, but I'm equally sure that there are more folk who need this information before they move on from this world.
This isn’t your pub classic, cover in in gravy or turn it into a parmi kind of schnitty. This is a schnitty for schnitty connoisseurs. People who want to taste what is hidden in the crumbs. Taste crumbs that compliment the meat, not heavily cover a paper thin wafer of what was once meat until it was pounded to within a millimetre of its life.
Start with some Shukaku backstrap, of course we have these in store. Cut them into medallions, maybe 20-25mm thick, nearly an inch in the old scale.
Hammer them out a bit. But don’t try and murder them. take them down to about half as thick as they started. If you don’t have a meat hammer you can use your fist or whatever. These are bloody tender so its not a huge effort.
Make the crumb mix. Parmesan and panko crumbs. About 50/50. Don’t be a tight arse with the cheese. I like the strong and bitey one. I had about 650 grams of venison and used 2/3rd of a block of parmesan.
Then rack up the production line, meat, flour, eggs and crumbs. My kids still ring and ask “is it egg then flour or four then egg”. Flour first dear.
Now here is the biggest schnitty secret I can give you. DON’T TOUCH WET EGG. Or your fingers will have more crumbs stuck to them than the backstrap does. Flour the medalions in a bag, place in egg, use a fork to put them in the crumbs and throw crumbs on the egged meat. Keep dry crumbs between your finders and the egg wash. Thank me later.
Whack them in the fridge for a while – they fry up better from cold. Sit back, slug a beer and admire your handy work.
When its time, gently fry in olive oil.
BOOM. Perhaps the best schnitty you will ever eat.
