Wiener Schnitzel — the national dish
The Wiener Schnitzel is Austria's culinary sacred treasure — and there are clear rules: It must be made from veal (pork is correctly called "Schnitzel Wiener Art"), thinly pounded, breaded in flour, egg, and breadcrumbs, and fried in plenty of clarified butter (not oil!). The breading must "soufflé" — rise in waves away from the meat. Traditionally served with potato salad with pumpkin seed oil or lettuce, never French fries.
A good Wiener Schnitzel is recognized by its overhanging the plate, being golden brown and crispy, and remaining juicy when cut. Lingonberries and a lemon wedge are essential. Ketchup on a Wiener Schnitzel? In Austria, it's a crime that leads to social ostracism.
The origin of the Wiener Schnitzel is disputed. The popular legend that Field Marshal Radetzky brought it from Milan in 1857 (as "Cotoletta alla milanese") is not historically proven. What is certain is that breaded meat dishes have been documented in Viennese cuisine since the 18th century.
💡 Tipp
The best Wiener Schnitzel can be found at Figlmüller (Wollzeile 5, huge and crispy), at Plachutta Gasthaus zur Oper, or at Gasthaus Pöschl. A real veal schnitzel costs 18–28 €. Below 14 €, it is almost certainly pork.
