Wiener schnitzel plate

Wiener schnitzel is a classic Austrian dish: a breaded and fried veal cutlet, served with lemon, potato salad, and lingonberry jam.

About this subject

Wiener schnitzel, Austria's iconic dish, is a thinly pounded veal cutlet breaded and fried until golden. Traditionally served with lemon wedges, potato salad or parsley potatoes, and lingonberry jam, it is a staple of Viennese cuisine. The preparation involves tenderizing the meat to a thin 3, 5 mm thickness, then coating it in flour, egg, and breadcrumbs before frying in clarified butter or lard. The result is a crispy crust with a juicy interior.

Its origin is debated; many trace it to the Italian cotoletta alla milanese, brought to Vienna in the 19th century. The Viennese version uses veal and is thinner. In Austria, the name "Wiener schnitzel" is legally protected: only veal can be used. Variants made with pork or chicken are called Schnitzel Wiener Art or other names.

The dish has gained international popularity, especially in Germany, where it is often served with fries and salad. In Austria, it is enjoyed in traditional Gasthäuser and restaurants, paired with beer or white wine. The tangy lingonberry jam cuts through the richness of the fried meat.

Fun facts: The ideal frying temperature is around 170°C to ensure a golden crust without burning. Some chefs recommend using clarified butter for better results. So beloved is Wiener schnitzel that Vienna hosts a museum dedicated entirely to this dish.

Frequently Asked Questions

What is the difference between Wiener schnitzel and other schnitzels?

Authentic Wiener schnitzel is made exclusively from veal. Other schnitzels use pork (Schweineschnitzel) or chicken (Hähnchenschnitzel), but in Austria they cannot be labeled as Wiener schnitzel.

What are traditional accompaniments for Wiener schnitzel?

Classic sides include lemon wedges, potato salad or parsley potatoes, and lingonberry jam (Preiselbeeren). Some variations are served with a green salad.

Why is Wiener schnitzel so thin?

The meat is pounded thin (about 3 to 5 mm) to ensure it cooks quickly and stays tender, while the crust becomes crispy without burning.