Wiener schnitzel plate

Wiener schnitzel is a classic Austrian dish, renowned for its golden crispy coating, made from breaded and fried veal.

About this subject

Wiener schnitzel, originating from Vienna, Austria, is an iconic dish of Austrian cuisine. The traditional recipe uses thin slices of veal, which are lightly pounded to tenderize, seasoned with salt and pepper, then dredged in flour, beaten eggs, and breadcrumbs, and fried in clarified butter or oil until golden. The characteristic crisp crust results from careful breading and quick frying at high temperature.

Although associated with Austria, the dish has roots tracing back to the 19th century, inspired by Italian cuisine, specifically the cotoletta alla milanese. However, Austrians adopted the recipe and made it a national symbol. The name 'Wiener schnitzel' has been legally protected in Austria since 1969, requiring the use of veal. Versions made with pork or chicken are called 'Schnitzel Wiener Art' or 'Viennese-style schnitzel'.

Traditionally, Wiener schnitzel is served with lemon slices, which can be squeezed over the meat, and sides like potato salad, cranberry sauce, or lingonberry compote. The combination of citrus and slightly acidic flavors contrasts with the richness of the frying, creating a balanced experience. In Austria, the dish is commonly found in traditional restaurants (Gasthäuser) and at family celebrations.

Interestingly, Wiener schnitzel has gained global popularity and is often confused with Neapolitan milanese or parmesan escalope, but their regional differences are striking. While Italian milanese is thicker and may be fried with the bone, Viennese schnitzel is thin and boneless. The crispy texture and mild flavor of veal allow the dish to pair well with various accompaniments, making it versatile for culinary adaptations worldwide.

Frequently Asked Questions

What is the difference between Wiener schnitzel and milanese?

Wiener schnitzel is made from thin veal, breaded and fried in clarified butter, while Italian milanese (cotoletta alla milanese) uses thicker meat and may include the bone. Additionally, Viennese schnitzel is thinner and crispier.

Can Wiener schnitzel be made with other types of meat?

Yes, but the original version uses veal. If pork or chicken is used, the dish is called 'Schnitzel Wiener Art' (Viennese-style schnitzel) and cannot legally be called Wiener schnitzel in Austria.

What are typical side dishes for Wiener schnitzel?

Classic sides include lemon slices, potato salad, cranberry sauce, or lingonberry compote. In Vienna, it is also common to serve it with a simple green salad or rice.