Beef Schnitzel Calories

To make beef schnitzel, pound beef cutlets thin, pat them dry, then coat them in flour, beaten egg and breadcrumbs. Fry in a single layer until the coating is golden and the beef is cooked through, then drain briefly on a rack.

Lean, tender cuts that can be sliced into broad cutlets work best for beef schnitzel, such as top round or sirloin. Ask a butcher for schnitzel-cut beef, or slice it thinly across the grain so it is easier to tenderize.

Pound beef schnitzel evenly until thin, using gentle strokes so the meat does not tear. Cook it only until done; leaving a thin cutlet in the pan too long dries it out and makes it tough.

Breading usually falls off beef schnitzel when the meat is damp, the coating is pressed on too firmly, or the oil is not hot enough. Pat the beef dry, follow the flour-egg-crumb order, and leave the crumbs loose rather than packing them down.

Wiener Schnitzel is traditionally made from veal, while beef schnitzel uses beef from an older animal. Both are thin, breaded cutlets, but beef schnitzel has a deeper beef flavor and is not the traditional version protected by the Wiener name.

Yes, beef schnitzel can be baked, though its coating may be less crisp than when pan-fried. Lightly coat the breadcrumbs with oil, arrange the cutlets without overlapping, and turn them once so both sides brown.

Beef schnitzel goes well with potato salad, mashed potatoes, fries or a crisp green salad. A squeeze of lemon and a fresh, tangy side cut through the richness of the fried coating.

Cooked beef schnitzel keeps for 3–4 days in a covered container in the refrigerator. Reheat it in an oven or air fryer to bring back some crispness; microwaving tends to soften the breadcrumb coating.

Yes, you can freeze beef schnitzel either cooked or breaded but uncooked. Cool cooked cutlets first, or separate uncooked breaded pieces with baking paper, then seal them well. Thaw safely before reheating or cooking, and do not refreeze after thawing.