Wiener Schnitzel
A thin, breaded and pan-fried cutlet of veal. A classic Viennese dish.
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.
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While its exact origins are debated, the Wiener Schnitzel is believed to be inspired by northern Italian breaded cutlets brought to Vienna in the 19th century. The dish evolved in Vienna, becoming a signature part of Austrian cuisine and a symbol of Viennese culinary tradition.
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Wiener Schnitzel is deeply ingrained in Austrian culture, representing comfort food, tradition, and national pride.
National Dish
Wiener Schnitzel is considered one of Austria's national dishes, frequently served in restaurants and homes across the country.
Restaurant Staple
It's a common and expected menu item in traditional Viennese restaurants (Beisln), often served with parsley potatoes and a side salad.
Family Tradition
Making Wiener Schnitzel at home is a cherished tradition, often passed down through generations.
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Wiener Schnitzel offers a delightful combination of savory veal, crispy breading, and the bright acidity of lemon.
The primary flavor is the delicate taste of the veal, enhanced by the rich buttery flavor from pan-frying. The breadcrumb coating provides a satisfying crispness and slightly nutty flavor. A squeeze of fresh lemon juice adds brightness and cuts through the richness, balancing the overall profile.
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Veal Preparation
Use thin, evenly pounded veal cutlets (escalopes) from the leg (Oberschale or Nuss). Pounding them to an even thickness ensures even cooking.
Breadcrumb Quality
Use fresh, high-quality breadcrumbs (Semmelbrösel) that are not too fine. Avoid using pre-seasoned breadcrumbs, as the focus should be on the natural flavors of the veal and breading.
Proper Breading
Follow the classic Austrian breading process: flour, egg, then breadcrumbs. Ensure the breadcrumbs are pressed firmly onto the veal to create a cohesive crust.
Pan-Frying Technique
Use clarified butter (Butterschmalz) or a neutral oil like vegetable oil for pan-frying. The fat should be hot enough to sizzle but not burn. Fry the Schnitzel until golden brown and crispy on both sides, flipping only once or twice. Do not overcrowd the pan.
Serving Immediately
Wiener Schnitzel is best served immediately after cooking to maintain its crispiness. Garnish with a lemon wedge and serve with parsley potatoes, lingonberry jam (Preiselbeeren), or a green salad.
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