Wiener Schnitzel

Wiener Schnitzel is a classic Austrian dish consisting of a thin, breaded and fried veal cutlet. Its origins are debated, with some tracing it to 19th-century Vienna, though a popular legend credits the Austrian field marshal Joseph Radetzky with bringing a similar recipe from Italy. The dish is protected by Austrian law; to be legally called "Wiener Schnitzel," it must be made from veal. When made with pork, it is correctly termed "Schnitzel Wiener Art" (Vienna-style schnitzel).

Key ingredients include a thin veal cutlet, pounded to about 4mm thickness, seasoned simply with salt. It is dredged in flour, dipped in beaten eggs, and coated in fine breadcrumbs. The defining technique is frying the schnitzel in a generous amount of clarified butter or lard at a high temperature, allowing the breading to puff up and develop a golden, crispy crust. A great version is distinguished by this puffy, blistered crust that separates slightly from the meat, ensuring it is never greasy. The schnitzel should be served immediately, traditionally with a slice of lemon, lingonberry jam, and a simple potato salad or parsley potatoes.

In Vienna, Figlmüller is a renowned venue for this dish, known for serving a schnitzel that famously extends beyond the edges of the plate. Hotel Sacher, another iconic Viennese establishment, also offers a classic preparation. Regional variations are common: in Germany, "Schnitzel Wiener Art" is often made with pork and may be served with a creamy mushroom sauce (Jägerschnitzel) or topped with a fried egg (Schnitzel Holstein).