Wiener schnitzel plate

Wiener schnitzel, an emblematic dish of Viennese cuisine, consists of a breaded and fried veal cutlet, served with a lemon wedge.

About this subject

Originating in Austria, Wiener schnitzel is legally protected: since 1969, the term can only be used for veal. Tradition requires thin meat, coated in flour, egg, and breadcrumbs, fried in lard or clarified butter. Classic sides include potato or cucumber salad.

The breading and frying technique emerged in the 19th century, inspired by Italian cotoletta alla milanese. Viennese cooks perfected it by pounding the meat until nearly translucent, ensuring crispiness. The dish became a symbol of Austrian identity, found in taverns and Michelin-starred restaurants.

Trivia: the world's largest Wiener schnitzel was prepared in 2022 in Vienna, weighing 1.2 kg. Regional variations abound: in Austria, potato salad with onion and dill; in Germany, mashed potatoes, lingonberries, or even with mushroom cream sauce. The lemon wedge's acidity cuts through the fat, an essential balance.

Global popularity stems from simplicity and flavor. In São Paulo, specialty eateries serve versions with filet mignon. Israeli schnitzel, made from chicken, derives from 20th-century Jewish migration, adapting the recipe to kosher rules.

Frequently Asked Questions

What is the difference between Wiener schnitzel and a regular schnitzel?

Schnitzel is any breaded cutlet. Wiener schnitzel specifically uses veal and is legally protected in Austria. Versions with pork or chicken are simply called schnitzel.

Is Wiener schnitzel really Austrian?

Yes, it originated in Vienna. Though there is controversy with the Italian cotoletta, the Viennese version has its own identity and was declared Austria's national dish.

What are traditional side dishes for Wiener schnitzel?

Traditionally, potato salad with onion and dill, cucumber salad, or green salad. It is also commonly served with a lemon wedge and, in some regions, with lingonberries or mashed potatoes.