Information
A schnitzel is thinned meat, coated with flour, beaten eggs and breadcrumbs, and then fried. Originating in Austria, it is popular in all parts of the world, often made using chicken or pork, veal or chicken meat. JBT Marel's schnitzel machine line can produce high-quality, perfectly coated schnitzels which respond to the requirements of consumers around the globe.
Schnitzels are typically produced in one or two ways: from whole muscle cuts or as formed products. Although these production routes differ at the beginning, they converge once the whole muscle portion is prepared or the schnitzel is formed, with downstream processing remaining largely identical. We will start by exploring the initial stages of schnitzel production.
Whole muscle schnitzel
The poultry or pork loin is cut into portions, either on a conventional belt portion cutter, like the I-Cut or a volumetric portion cutter, like the V-Cut 240. For schnitzels even thickness is required for consistent coating, frying and final texture. The flattening process ensures uniform surface area and shape, so coating adheres evenly and cooks with reliable crust and moisture retention. After flattening, the product is ready to be coated.
Formed schnitzel
Before forming, a homogeneous meat mass is produced in advanced preparation equipment with the right viscosity and consistency. Preparing this meat mass is essential for on-spec products following plate forming or rotational drum forming of schnitzels. By controlling this process from A-to-Z, schnitzel production is predictable and ready for coating.
Coating: pre-dusting and battering
Pre-dusting creates an initial layer of ‘glue’ for optimal batter and breading adhesion. This coating step improves taste as well as yield. Battering then applies an adhesive layer for the subsequent breadcrumbs. Using powerful pumps, it is possible to process both thin and thick battering. The wet panade also serves as a carrier of salts, spices, and flavorings, making your product tasty and succulent.
Coating: applying crumbs
The final step in the coating process is to apply crumbs. Depending on the customer's wish, the schnitzels can be covered by fine of coarse breadcrumbs such as cornflakes, depending on end-product requirements. Crumb is applied gently, so large pieces remain intact. Spreading of the crumb on top and bottom is very important, which is why we offer various breading systems to suit your requirements.
Frying and cooking
Now the schnitzels are ready to be par-fried, so they only stay in our fryers for a limited amount of time. This is done to fixate the coating around the products, and to maintain the appearance. After this, the products are not safe to eat yet, so they enter the oven until they reach their desired core temperature, while their juiciness remains optimal. Following the par-frying, schnitzels are fully cooked in our industrial ovens.
Freezing, packaging and end of line
Downstream, advanced processing solutions ensure the schnitzels are rapidly frozen and precisely batched and packed, preserving product quality while maintaining gentle handling throughout the process.
