This is how to make a Schnitzel that is extra crunchy and very golden! You can use pork, veal, chicken, beef, or turkey to make Schnitzel. So use whatever meat you want.
And of all deep fried things, Schnitzel is very high up on the list. I certainly had more than my fair share during my travels in Austria!!.
Even though I love deep-frying everything, I don’t do it very often at home because I don’t like “wasting” oil. When I deep fry something, I usually make something else with the same oil so I don’t “waste” it.
But just put, there are some things in life that are worth frying in oil, and a seriously crunchy, perfectly golden schnitzel is one of them.
With its thin, breaded exterior and tender, juicy interior, schnitzel is a beloved dish across many cuisines But achieving the ideal texture and flavor starts with choosing the right cut of beef When preparing traditional German or Austrian schnitzel, what cut of meat should you use? Let’s explore the options.
What Makes a Great Schnitzel?
Before selecting a cut of beef for schnitzel, it’s helpful to understand what qualities make for a great version of this dish. Here are the key characteristics:
-
Tenderness – The meat should be very tender and easy to cut, with no tough or chewy bits after cooking. Pounding helps achieve this.
-
Thin cut – Authentic schnitzel is prepared from thin slices or cutlets of meat, Even thickness ensures even cooking,
-
Tenderized – The meat is tenderized, either through pounding or slicing across the grain. This breaks down tough muscle fibers.
-
Juiciness – Although thin, the meat should still be succulent and juicy when cooked with a crispy exterior.
-
Subtle flavor – The mild beef flavor pairs well with the coating and doesn’t compete.
Traditional Cuts for Beef Schnitzel
Now let’s explore which cuts of beef best deliver that ideal schnitzel experience. Here are two traditional choices:
Thin Sliced Topside or Silverside
-
These lean, moderately tender cuts from the hindquarter are sliced thinly across the grain.
-
Produces a tender and mild flavored schnitzel when pounded.
-
The thin slices allow quick, even cooking.
Cubed Shoulder Steak
-
Tenderized shoulder steak or chuck creates very tender schnitzel.
-
Pounding breaks down the connective tissue in this well-exercised cut.
-
Cubing ensures thinner pieces that cook quickly.
-
Offers more beefy flavor than topside.
Other Acceptable Cuts for Schnitzel
Beyond the traditional cuts, a few other cuts of beef can also produce great schnitzel with proper preparation:
-
Flank steak – Thinly sliced across the grain when raw. Requires pounding.
-
Skirt steak – Thin cut needs gentle pounding. Imparts rich flavor.
-
Hanger steak – Needs moderate pounding but has robust flavor.
-
Sirloin tip – Already tender but benefits from pounding.
-
Tri-tip – Tender but low fat. Quick cooking prevents drying out.
-
Top round – A budget choice requiring extra pounding to tenderize.
Key Considerations When Selecting Beef
Keep these factors in mind when purchasing beef for the best possible schnitzel:
-
Grain – Look for fine grain patterns with good marbling.
-
Thickness – Target 1/4 to 1/2 inch thick cuts or slices.
-
Marbling – Moderate intra-muscular fat provides juiciness without excess fat.
-
Quality grade – Choice or Select grade beef performs better than lower quality grades.
-
Freshness – Beef should look vibrant red and feel firm, not slimy.
Preparing the Meat for Schnitzel
Once you have the right cut of beef, proper preparation is critical for tender and flavorful schnitzel:
-
If needed, slice across the grain into thin cutlets.
-
Use a meat mallet or rolling pin to gently pound the meat.
-
Trim off any excess fat or gristle.
-
Season liberally with salt, pepper, and other spices.
-
Allow the meat to marinate for added flavor.
-
Dredge in flour, beaten egg, and breadcrumbs.
-
Refrigerate 20 minutes to help coating adhere.
Cooking Methods for Perfect Schnitzel
Traditionally, beef schnitzel is cooked via:
-
Pan-frying – This yields a crispy coating in addition to a juicy interior when cooked over medium-high heat.
-
Deep-frying – Submerging in hot oil results in an ultra-crisp crust but requires caution.
-
Baking – A healthier alternative is to bake the schnitzel in the oven until browned and cooked through.
No matter which cooking method you use, aim to reach an internal temperature of 145°F for medium doneness. Frying takes just 2-3 minutes per side, while baking will require 15-20 minutes.
Serving Suggestions
Once cooked, pair your beef schnitzel with:
-
Lemon wedges – The bright acidity balances the richness.
-
Red cabbage slaw – Provides crunch and flavor contrast.
-
Buttered spaetzle – These tiny dumplings soak up the juices.
-
Potato salad – Cool, creamy potatoes complement hot schnitzel.
-
Tomato gravy – Savory gravy offers tangy richness.
For authentic German and Austrian schnitzel, thin slices of topside, silverside, or pounded shoulder steak offer ideal tenderness, juiciness, and mild beef flavor. With proper preparation like pounding, correct seasoning, and quick frying or baking, you can achieve excellent homemade beef schnitzel. Serve it with tangy lemon, cabbage slaw, noodles, or gravy and enjoy this classic dish.
How to serve Schnitzel
- Straight up with just a squeeze of lemon. There’s enough juice in it that you don’t need a sauce!
- Schnitzel sauce – my favourite is mushroom gravy.
- On the side, you can usually get mashed potatoes, fries, or crispy Potato Rosti.
- Fresh side: I also like to serve it with a fresh side, like this Everyday Cabbage Salad or this Cabbage and Fennel Slaw.
Putting together food blogs, editing pictures and videos, and writing about how delicious schnitzel is can be really painful. As in – torture. I promised to be good this week (yeah, I know you’ve heard that before). It’s Monday. I have Healthy Spanish Veggie Soup waiting to be reheated.
Now all I can think about is schnitzel.
Freshly made, golden brown, extra crunchy, super juicy inside. This is a must!!! – Nagi x
What kind of meat is used for schnitzel?
Schnitzel is most commonly made with pork, chicken or veal. But it’s also made with beef and mutton. There are loads of different varieties, especially across Europe. But the two most well known ones are:
- German – made with pork
- Austrian (Wiener Schnitzel)- veal
My favourites are pork and veal – for flavour, texture and fond memories of my travels!
Beef Schnitzel (Schnitzel) Recipe
FAQ
What is the best cut of meat for schnitzel?
Is flank steak the same as schnitzel?
What is beef schnitzel called?
What cut of meat is wiener schnitzel?
What cuts of beef do you use for schnitzel?
The most common cuts used for beef schnitzel are thin beef escalopes, thinly sliced boneless shoulder steak, or topside. If you’re slicing the meat yourself, it’s important to use a meat tenderizer to ensure that the meat is extra tender. This will help to create a deliciously crispy crust without leaving the middle of the meat raw.
Which meats should one avoid?
You should limit or avoid processed meat products such as sausages, salami, pate and beefburgers, because these are generally high in fat and salt. Also limit meat products in pastry, such as pies and sausage rolls. Choose lean cuts, if you are buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products. Prepare turkey and chicken without the skin, as these are lower in fat (or remove the skin before cooking).
What is the best meat for beef schnitzel?
Ultimately, the best meat for beef schnitzel depends on your personal preferences. If you prefer a leaner, more tender schnitzel, top round or bottom round are excellent choices. For a richer flavor and a slightly more substantial chew, eye of round or sirloin is recommended. And for an indulgent experience, strip loin is the ultimate choice.
Which schnitzel cut is best?
Top round is a lean cut with a fine grain and moderate tenderness. It is known for its beefy flavor and is an excellent choice for schnitzel. 2. Eye of Round Eye of round is another lean cut with a slightly coarser grain than top round. It has a rich, beefy flavor and is a good option for those who prefer a more substantial chew. 3. Bottom Round