NEXT SHIP DATES: February 2023


Your Cart is Empty

October 27, 2021 3 min read

The Beef Schnitzel recipe below, from guest blogger Jon Bennion (@intermediatechef) uses Felton Angus Beef cube steak, which according to Jon, almost takes the dish into chicken fried steak territory.


In most places in the U.S., you are far more likely to find a nice chicken fried steak on a restaurant menu than an authentic schnitzel. While these close culinary cousins share some similarities, it’s worth noting a few tasty differences that will have you frying up your own schnitzel by the end of this column. 
“Weiner Schnitzel” is an Austrian dish popularized in the U.S. by German immigrants and is usually made with veal. Chicken fried steak was, by most accounts, developed in Texas by German immigrants working in cattle country and made from beef. Both dishes use a process to either thin and/or tenderize the cuts of meat and are breaded and fried. From there, the similarities mostly end. 
Schnitzel is often thinner and has a larger surface area, making for a larger crust ratio. Because of the thinness of the meat, the crust stays crisper than a chicken fried steak. While veal cutlets are the traditional form, you can “schnitzel” any of your favorite cut of meat – pork, chicken, turkey, lamb, or beef – and come up with a variety of toppings that don’t distract from the great flavor and crispy, crunchy exterior. 

Beef schnitzel is a very close cousin to chicken fried steak.

But it makes no difference if you trace your heritage to German ancestors or not. This particular recipe is not one you will find in cookbooks, but it’s a specially developed version of schnitzel that gives additional nods to the birthplace of the dish. These deviations happen during the breading station process, usually consisting of flour, then eggs, then breadcrumbs. In my version, I add a bit of whole grain mustard to the egg mixture for flavor, and I finely crush pretzels as a substitute for traditional breadcrumbs. 

This particular recipe uses Felton Angus cube steak, which almost takes it back into chicken fried steak territory. I like using their quality cube steaks because they aren’t mechanically obliterated like the ones you find in grocery stores. They allow you to do the schnitzel thinning process without tearing or creating holes. 

Getting the right thinness in meat starts with cuts that are already sliced no more than ½ inch. From there using a rolling pin is the most ideal common kitchen tool to gently pound the meat even thinner while the cuts are situated in a Ziploc bag. The force from the rolling pin more evenly distributes the impact necessary to get a thin steak. 


  • 4 cuts of Felton Angus cube steaks (pounded thin with a rolling pin)
  • 4 oz pretzels
  • 2 eggs
  • 1/2 cup flour
  • Teaspoon of whole grain mustard
  • Salt and Pepper
  • Vegetable oil


  1. Pulse your pretzels in a food processor. Take them out, sift the smaller crumbs onto a plate, and then re-pulse the larger crumbs until all you have are very small crumbs. Build your breading stations with three separate plates: a plate of the flour seasoned with salt and pepper; a plate with the two beaten eggs with the mustard, salt and pepper; and the plate of pulsed pretzel crumbs with pepper. 
  2. Pat the thinned meat dry with a paper towel. Season both sides with salt and pepper. Coat one piece of beef on both sides with the seasoned flour. Pat the meat a bit to get off excess flour, then put in station two, the seasoned egg mixture. Allow excess egg to drip off the meat before coating it entirely in the seasoned pretzel crumbs. Repeat for the other pieces of beef. Before the schnitzel is cooked, let the breaded meat rest for 15-20 minutes.
  3. Fill a large frying pan a quarter inch high with vegetable oil or another neutral oil and bring it to medium heat. Pan fry until the first side is golden brown. Flip and repeat. Serve topped with your favorite brown gravy and with either some spaetzle or mashed potatoes. 

beef schnitzel printable recipe card


Beef Schnitzel on a plate with macaroni and cheese.

Guest blogger Jon Bennion

Jon Bennion is a Montana lawyer by day, but a home chef (@intermediatechef) and wood-carver (@bennionlumber) in his spare time. He lives in Clancy with his wife Jessi and son Jack.

Also in Blog

A charcuterie-style hot dog board from Felton Angus Beef
Charcuterie-Style Hot Dog Board

August 03, 2021 1 min read

What could be better for a summertime cookout than a build-your-own, "charcuterie-style" hot dog board? Hot dogs are quintessential summer go-to food. This hot dog board is easy to prepare and so darn good to eat.
Read More
Summer salad topped with sirloin steak and balasamic
Summer Salad topped with Sirloin Steak

June 28, 2021 2 min read

This summer salad combines all the good stuff: Felton Angus Beef sirloin steak, healthy, vibrant vegetables, and a lovely balsamic reduction (easy instructions included) and Caesar dressing.
Read More
Beef Pho
Beef Pho Recipe

May 28, 2021 4 min read

You're going to love this recipe for Beef Pho! Beef Pho recipe is from guest blogger Jon Bennion - @intermediatechef - who was born and raised in Montana and didn’t hear of Vietnamese beef pho until his late 20’s!
Read More