Wiener schnitzel plate

Wiener schnitzel is a classic Austrian dish: a breaded and fried veal cutlet, traditionally served with lemon.

About this subject

Wiener schnitzel, Austria's national dish, originated in Vienna in the 19th century. The recipe consists of a thin veal cutlet, breaded with flour, eggs, and breadcrumbs, then fried in clarified butter until golden brown. It is traditionally served with a lemon wedge, potato or cucumber salad, and sometimes lingonberry jam. Authenticity is strictly defined since 1969: only veal can be called Wiener Schnitzel; pork or chicken versions are labeled Schnitzel Wiener Art. The dish is commonly found in traditional Viennese restaurants called Heurigen. Its popularity has spread worldwide, inspiring local adaptations such as the pork schnitzel in Germany and the milanesa in Italy and Latin America. The breading and frying technique is simple but requires precision to achieve a crispy crust without drying out the meat. Wiener schnitzel embodies the elegance of Austrian cuisine and is a cultural icon.

Frequently Asked Questions

Why is Wiener schnitzel so famous?

It is an iconic Austrian dish, a symbol of Viennese cuisine, recognized worldwide for its simplicity and flavor. Its traditional preparation and legal protection ensure authenticity.

What is the difference between Wiener Schnitzel and regular schnitzel?

Authentic Wiener Schnitzel is made exclusively with veal. Regular schnitzel can be made with pork, chicken, or turkey, and is called Schnitzel Wiener Art in Austria.

What is served with Wiener schnitzel?

Traditionally, it is served with a lemon wedge, potato or cucumber salad, and sometimes lingonberry jam. These sides balance the crispiness and flavor of the meat.