What Cut of Meat is Best for Making Beef Schnitzel?

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.

Beef schnitzel is a thin, breaded and fried cutlet made from beef. It offers a crispy exterior surrounding tender, juicy meat inside. But what cut of beef makes the best schnitzel? There are a few front-runners.

Top Cuts for Beef Schnitzel

The ideal cuts of beef for schnitzel provide a balance of tenderness and flavor Here are top options

Thin Beef Escalopes

This is the traditional choice. Escalopes come from the sirloin or rump and are sliced paper-thin. Pound with a meat mallet to maximum tenderness. Escalopes offer great texture and taste.

Boneless Shoulder Steak

An affordable pick shoulder steak has robust flavor. It can be tougher so requires pounding to tenderness before breading. Braising first also helps.

Topside Steak

This super lean round cut needs proper slicing and pounding. Best for dicing in stews. Works for schnitzel if prepared right.

Flank Steak

Flank offers good flavor and texture. Cut across the grain into thin cutlets. Be careful not to overcook or it can get tough.

Skirt Steak

Skirt has lots of flavor but can be chewy. Cut very thin across grain and tenderize well. A tasty non-traditional choice.

Eye of Round

The most tender round cut. Slice thinly and pound down. Lacks fat so can dry out if overcooked. A healthy and inexpensive choice.

Why Choosing the Right Cut Matters

Choosing the wrong cut of beef can ruin your schnitzel. Tough, chewy meat defeats the purpose of thin, crispy schnitzel. Here’s why it matters:

Schnitzel needs to pound thin. Tough cuts won’t tenderize properly.
Lean, tender cuts avoid stringy, dry texture issues.
Thin cuts fry up crispy, not chewy.
Flavorful cuts provide beefy taste without being fatty.
Cooking quickly avoids overcooking drier cuts.
Properly tenderized meat absorbs marinade better.
Good marbling provides juiciness without too much fat.
The right cut suits the fast, hot cooking method.

When prepared right, the best cuts transform into a perfect schnitzel with juicy, tender meat and a super crisp crust.

Preparing the Cut for Schnitzel

Once you choose a top cut, proper preparation is key. Here’s how to prep beef for schnitzel:

Trim excess fat, sinew, and silver skin.
Cut across the grain into thin cutlets, about 1/4 inch thick.
Use a meat mallet or tenderizer to gently pound the meat. Flatten to about 1/8 inch.
Tenderize further by marinating for 30 mins – 1 hour.
Bread lightly and evenly with flour, egg, and breadcrumbs.
Chill breaded schnitzel for 10-20 mins before frying.
Pan fry in shallow oil just until golden brown, about 2-3 mins per side.
Drain on paper towels and serve immediately.

Proper pounding ensures a tender texture. Breadcrumbs adhere better to flattened meat. Chilling helps the coating set. Quick frying preserves moisture and guarantees a crispy crust.

Other Tips for Great Beef Schnitzel

Use very fresh beef for the best results.
Trim all silver skin and sinew before pounding.
Season flour and breadcrumbs with spices or herbs.
Use plain breadcrumbs or panko for extra crunch.
Add mustard, garlic, or pepper to the egg wash.
Clarify the butter or use a vegetable/olive oil blend for frying.
Fry in batches. Don’t crowd the pan.
Let oil reheat between batches for best crust.
Serve schnitzel with lemon wedges, capers, parsley, or sautéed mushrooms.

For the perfect beef schnitzel, choose a cut that is naturally tender, slice thinly across the grain, pound until thin, and bread and fry properly. Thin beef escalopes remain the traditional schnitzel choice, but boneless shoulder steak, topside, flank, skirt, or eye of round also make tasty options. With the right preparation, these cuts offer the ideal crispy, juicy experience that great schnitzel is all about.

what cut of meat is used for beef schnitzel

How to make Schnitzel

There’s nothing tricky about making schnitzel.

Pound meat of choice (pork, veal, chicken, turkey, beef)
Sprinkle with salt and pepper;
Coat in flour, then egg, and finally panko bread crumbs (for extra crunch!).
Fry until golden

Because I don’t want to tear the meat, I like to pound it with a rolling pin. If you have a meat mallet, you can use that instead.

The meat shown in the step photos below is pork. The photo at the top of the page is chicken.

Shallow Fry. Not Deep Fry!

Actually, you don’t need to deep DEEP fry schnitzel. I shallow fry in about 1. 5cm / 3/5″ oil. That’s enough to ensure the crumb cooks evenly.

Using more oil doesn’t really make any difference.

What kind of meat is Wienerschnitzel?

FAQ

What cut of meat is a schnitzel?

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

Where is beef schnitzel cut from?

Schnitzel is a boneless cut, sliced thinly and typically from the thick flank which can be cooked quickly either as a stir fry with plenty of vegetables or crumbed and pan fried.

What part of the cow does schnitzel come from?

This boneless cut is sliced thinly and typically comes from the thick flank. Its versatility makes schnitzel a great for cooking quickly as a stir-fry or crumbed and pan-fried.

What cut of meat is best for Wienerschnitzel?

A traditional wiener schnitzel is made using a veal cutlet, pounded flat until it’s 4mm thick. Other versions of schnitzel use pork, chicken or even plant-based ingredients such as seitan, but these can’t rightly be described as ‘wiener’ (‘Viennese’).