Namino Breaded Chicken Schnitzel

Namino schnitzel is exclusively produced from intact whole-muscle chicken breast fillets. It contains zero minced meat, mechanically separated poultry, or restructured protein pastes. After preparation, natural myofibrillar grain lines and authentic whole-meat fibrous textures are distinct.

Fillets undergo an automated pre-dust dusting that absorbs surface moisture, followed by immersion in a high-adhesion liquid batter containing wheat gluten and egg proteins. The outer coarse golden crumb is then rolled with controlled pressure, mechanically interlocking into the batter film to eliminate frying flaking.

Directly from frozen, fry in preheated commercial fryers at 175 °C for 4 to 5 minutes until reaching a golden crust and a core internal temperature exceeding 75 °C. Alternatively, bake in commercial convection ovens at 200 °C for 12 to 15 minutes for an oil-free crunchy finish.

Packed in heavy-duty 5-ply water-resistant kraft shippers containing 10 to 12 kg net weight, designed for sub-zero environments. The commercial MOQ is 50 kg. Cartons support pallet stacking up to 5 tiers, engineered with perimeter spacing to facilitate continuous -18 °C air blast circulation.

The crumb formulation incorporates cross-linked starches and thermally modified cellulose fibers. Upon immersion in hot oil, they form an instantaneous thermal gel barrier that repels excess fat penetration, reducing oil uptake by up to 30% compared to conventional breading systems.

Schnitzels are processed via Individual Quick Freezing (IQF) and sealed in multi-layer barrier films with near-zero Water Vapor Transmission Rates (WVTR). This hermetic isolation blocks ice crystal sublimation and surface desiccation, completely eliminating freezer burn across its 6-month shelf life.

Shipments are accompanied by official veterinary transport clearances and authenticated Certificates of Analysis (COA). The dossier verifies whole-muscle chicken meat percentages, unit piece dimensions and weight, breading-to-meat ratios, and negative pathogen cultures for Salmonella and E. coli.