Wiener Schnitzel
Classic Viennese Schnitzel, typically made with veal, breaded and fried until golden brown.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
While its exact origins are debated, Wiener Schnitzel is believed to have been inspired by the Italian 'cotoletta alla milanese'. Legend suggests Field Marshal Radetzky brought the recipe to Vienna in the 19th century. However, some historians dispute this claim, suggesting similar breaded and fried dishes existed in Austria prior to this time. Regardless, Wiener Schnitzel has become a defining symbol of Austrian cuisine.
Wiener Schnitzel is deeply ingrained in Austrian culture and is considered one of the nation's most iconic dishes. It's a staple in restaurants, traditional 'Beisls' (taverns), and homes across the country.
National Dish
Wiener Schnitzel is more than just a meal; it's a symbol of Austrian culinary heritage. Its presence is felt everywhere, from tourist menus to family dinners.
Social Gathering Food
While it can be an everyday meal, Wiener Schnitzel is often enjoyed during special occasions and family gatherings, representing celebration and tradition.
Regional Variations
While the original is made with veal, variations using pork (Schnitzel Wiener Art) are also common, though they cannot be called 'Wiener Schnitzel'.
Wiener Schnitzel offers a simple yet satisfying flavor profile. The dish highlights the delicate taste of veal complemented by the crispy, buttery notes of the breadcrumb coating.
The primary flavor comes from the high-quality veal cutlet, ideally taken from the leg (Oberschale). The veal is tenderized, lightly salted, and then coated in flour, beaten eggs, and finely ground breadcrumbs (Semmelbrösel). Frying in clarified butter (Butterschmalz) imparts a rich, nutty flavor and ensures a golden-brown and crispy crust. Traditionally, it is served with a lemon wedge to add a refreshing citrusy counterpoint to the richness of the fried veal.
Veal Quality Matters
Use high-quality veal from the leg (Oberschale) for the most tender and flavorful result. Avoid using tough cuts.
Proper Tenderizing
Pound the veal cutlets thinly and evenly to ensure they cook quickly and remain tender. Don't overdo it, or the meat will tear.
The Right Breadcrumbs
Use finely ground, dry breadcrumbs (Semmelbrösel) for the best texture. Avoid using overly coarse or fresh breadcrumbs.
Clarified Butter is Key
Fry the schnitzel in clarified butter (Butterschmalz) for a rich, nutty flavor and high smoke point. This prevents burning and ensures a crispy crust. You can also use a mix of clarified butter and vegetable oil.
Frying Temperature
Maintain a consistent temperature during frying to prevent the schnitzel from becoming soggy or burning. The oil should be hot enough to sizzle gently but not so hot that it burns the breadcrumbs.
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