They hammer the meat flat, bread it, fry it, and somehow that's been enough for about three centuries.
Fun fact: In Austria, only veal can legally be labeled "Wiener Schnitzel" — pork must be listed differently.
The marbling on this stuff looks like modern art, except you can actually eat it and feel something.
Fun fact: Fewer than 3,000 cattle per year are certified as genuine Kobe beef in all of Japan.