Not everyone knows the difference between schnitzel and a cutlet. Some people have never tried this dish with its foreign name, while others mistakenly believe that a cutlet is simply a mixture of minced meat, onion, and egg. Thus, there are many misconceptions and gaps in knowledge regarding this topic.
What Is Schnitzel?
Schnitzel refers to meat fried on both sides in a generous amount of oil. The meat is first sliced thinly and given an oval shape. Then it is seasoned with salt and pepper, dipped in a milk-egg mixture, and coated in breadcrumbs.
Schnitzel can be made from pork, lamb, veal, turkey, chicken, or duck—essentially any type of meat, but with one crucial condition: it must be a tender, boneless piece with no veins or cartilage, such as ham or loin. The meat should be sliced against the grain. If the piece is too thick, it can be slightly pounded. The schnitzel is fried until it develops a golden, crispy crust, underneath which lies a tender interior. This contrast is the hallmark of a great schnitzel.
What Is a Cutlet?
Many people associate cutlets with minced meat mixed with onion (or garlic), egg, salt, and pepper, shaped into a patty, breaded, and fried until golden brown. This is true, but there is more to the story. The modern minced meat cutlet is a relatively recent development.
The classic version is quite different and involves meat on the bone. For this preparation, any meat with a small bone is lightly pounded, seasoned with salt and pepper, dipped in a milk-egg mixture, coated in breadcrumbs, and then fried in a modest amount of oil until a crust forms. The cutlet is then finished in the oven. Such a cutlet has much in common with schnitzel but also notable differences.
If we consider the more familiar minced cutlets, the meat doesn’t necessarily have to be ground; it can be finely chopped or diced, which often yields even tastier results.
Key Differences
To make schnitzel or cutlet, meat is required. However, schnitzel always uses a boneless, tender cut, whereas a classic cutlet requires meat with a bone. For minced cutlets, perfect cuts of meat are not necessary; veins and other imperfections can be ground into the mixture, although their absence is preferable.
Both schnitzel and cutlets are coated in a liquid mixture and breadcrumbs before frying. However, schnitzel is fried in a large amount of oil, almost like deep-frying, and does not require oven finishing, unlike bone-in cutlets.
What About Beefsteak?
Unlike schnitzel and cutlet, beefsteak is an independent dish that doesn’t need a side. While schnitzel and cutlet are typically served with accompaniments, beefsteak is served solo.
Beefsteak shares some similarities with schnitzel and cutlet: the meat is also fried after being sliced thinly. However, there are significant differences:
- Only beef tenderloin is suitable for beefsteak.
- The meat is not coated in anything or breaded before frying; it is only pounded, salted, and peppered.
- Beefsteak doesn’t need to be fully cooked. It can be served rare or medium, retaining some red juices inside.
We’ve tried to explain the difference between schnitzel, cutlet, and beefsteak. Ultimately, the choice of what to cook depends entirely on your personal preferences.