Wiener schnitzel plate

Wiener schnitzel is a classic Austrian dish: a thin slice of veal breaded and fried, traditionally served with lemon and potato salad.

About this subject

Wiener schnitzel, or Viennese escalope, is one of Austria's most iconic dishes. It consists of a thin slice of veal (originally) or pork, lightly pounded, seasoned with salt and pepper, coated in flour, beaten eggs, and breadcrumbs, then fried in clarified butter or oil until golden and crispy. The recipe has been protected by Austrian law since 1969, mandating that the authentic Wiener schnitzel must be made exclusively from veal; variations using pork must be labeled 'Wiener schnitzel vom Schwein.'

Originating in Vienna, the dish traces its roots to the 19th century, possibly influenced by the Italian cotoletta alla milanese. Traditional accompaniments include lemon wedges to squeeze over the meat, potato salad with onion and dill, or parsley potatoes (Petersilkartoffeln), plus lingonberry or cranberry jam to balance acidity. It is served in typical Viennese taverns (Beisl) and is popular across Central Europe.

A fun fact: schnitzel is so beloved that there is even a museum dedicated to it in Vienna, the Schnitzelmuseum. Annual consumption in Austria is estimated at 50 million units, with each serving averaging 150 grams of meat. Though it is a fried dish, the technique of breading and frying quickly at high temperature ensures a crispy texture without excessive greasiness, especially if the fat is kept at 160, 180°C.

Frequently Asked Questions

What is the difference between Wiener schnitzel and a Milanese cutlet?

Wiener schnitzel is traditionally made from veal, while cotoletta alla milanese is usually from veal as well but often thicker and fried with bone. Schnitzel uses finer breadcrumbs and clarified butter, giving a different flavor and crispness.

Can Wiener schnitzel be made with pork?

Yes, many restaurants outside Austria or budget versions use pork. However, Austrian tradition dictates that authentic Wiener schnitzel must be veal; pork versions are called Wiener schnitzel vom Schwein.

What are typical side dishes for Wiener schnitzel?

Traditional sides include lemon wedges, potato salad (Erdäpfelsalat), and lingonberry or cranberry jam. In Vienna, it is also commonly served with parsley potatoes (Petersilkartoffeln) or cucumber salad.