Wiener schnitzel plate

Wiener Schnitzel is a classic of Austrian cuisine: a breaded and fried veal cutlet, emblematic of Viennese tradition.

About this subject

Wiener Schnitzel, the national dish of Austria, consists of a thin veal cutlet breaded and fried in clarified butter. The recipe requires pounding the meat to a thickness of about 3 to 5 millimeters, ensuring tenderness and quick cooking. The traditional breading uses wheat flour, beaten eggs, and breadcrumbs, creating a golden and crispy crust.

The dish's origin dates back to the 19th century, though there is controversy with the Italian cotoletta alla milanese. Since 1969, Austrian law protects the name 'Wiener Schnitzel', which can only be made with veal. Versions with pork are called 'Schnitzel Wiener Art' in German.

Traditionally served with lemon slices to enhance flavor, Schnitzel is often accompanied by potato salad, mashed potatoes, or lingonberry compote. In Vienna, it is commonly found in traditional taverns (Heurigen) and enjoyed for both lunch and dinner.

The cooking technique is crucial: clarified butter must be at the right temperature so the crust does not absorb excess fat. The result is a crispy exterior and juicy interior, a dish that has won over palates worldwide.

Frequently Asked Questions

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

Authentic Wiener Schnitzel is made exclusively with veal. Regular schnitzel can be pork or chicken; in Austria, these are called Schnitzel Wiener Art (pork) or Putenschnitzel (turkey).

Why is Wiener Schnitzel so famous?

It is Austria's national dish and a symbol of Viennese cuisine, protected by law. Its popularity stems from its crispy texture, mild flavor, and versatility of side dishes.

Is Wiener Schnitzel served with sauce?

Traditionally no. It is served with lemon slices and dry accompaniments like potato salad or lingonberry compote to preserve the breading's crispiness.