Limited Edition Collector Blades
How to Cut and Pound Cutlets for Schnitzel
How do you make cutlets for schnitzel? Start with a boneless cut such as pork loin, veal top round or chicken breast. Slice it across the grain into pieces about 1/2" thick, or butterfly thicker pieces, then pound each one between sheets of plastic wrap until it's an even 1/4" or thinner. Our pick for the slicing is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. It's long enough to slice through a loin in one smooth stroke, so each cutlet starts out even. For pounding, the Dalstrong 15" Meat Tenderizer ($179) has a flat side that spreads the meat without tearing it.
Schnitzel lives or dies on the cutlet. Too thick and the breading burns before the middle cooks; uneven and you get dry edges with a thick center. Ten minutes of careful prep fixes both.
Which meat to use
| Style | Meat | Best cut |
|---|---|---|
| Wiener schnitzel | Veal | Top round or leg cutlets |
| Schweineschnitzel | Pork | Boneless loin or leg |
| Chicken schnitzel | Chicken | Boneless, skinless breast |
| Turkey schnitzel | Turkey | Breast |
Slicing the cutlets
Chill the meat well so it's firm. Trim any silverskin and hard fat, since both shrink in the pan and make the cutlet curl. Then cut across the grain into slices about 1/2" thick. Use the full length of the blade and let the knife do the work in one or two long strokes instead of sawing, which leaves ragged edges.
For chicken breasts, lay the breast flat, press gently with your palm, and slice horizontally through the thick end to butterfly it, or cut it into two thinner pieces. Our chicken butterflying guide covers this in more detail.
Pounding without tearing
- Cover it. Place each slice between two sheets of plastic wrap or inside a zip-top bag. This stops splatter and keeps the meat from sticking.
- Use the flat side. The textured side of a tenderizer tears thin cutlets. Use the smooth face.
- Work from the center out. Strike gently and push outward, rather than pounding straight down hard in one spot.
- Aim for even. About 1/4" is classic, and thinner is fine for veal. Even thickness matters more than the exact number.
Breading in three stations
Set out flour, beaten egg and fine breadcrumbs. Season the cutlets with salt and pepper, dredge in flour and shake off the extra, dip in egg, then coat lightly in crumbs without pressing hard. A loose coating is what gives schnitzel its puffy, wavy crust. Fry in plenty of hot fat, gently swirling the pan so oil washes over the top.
Food safety basics
- Use a separate board for raw meat, or wash the board, knife and your hands thoroughly with hot soapy water before moving on to produce.
- Keep meat refrigerated until you're ready to cut it.
- Cook to the USDA's recommended safe minimum internal temperature and check with a thermometer.
Serving
Serve with lemon wedges, potato salad, cucumber salad or lingonberry jam. To cut a crisp schnitzel at the table without crushing the crust, a sharp serrated steak knife works well; see our steak knife guide.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For slicing even cutlets.
Meat Tenderizer 15", Dual Sided, Heavy Duty & Extra-Large Hammer ($179). Flat and textured faces; use the flat side for cutlets.
FAQ
What knife is best for cutting schnitzel cutlets?
A sharp 8" chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) slices a chilled loin into even cutlets in long, clean strokes.
How thin should schnitzel be?
About 1/4" or thinner, and even across the whole cutlet.
Can I pound meat without a mallet?
A heavy, flat-bottomed pan works, but a flat-faced tenderizer gives more control.
Why does my schnitzel curl?
Usually leftover silverskin or fat along the edge. Trim it, or make small cuts in the edge.
Which meat is traditional?
Wiener schnitzel is veal. Pork and chicken versions are very common too.
