Authentic Wiener Schnitzel Recipe

This is a classic traditional Wiener Schnitzel Recipe. It’s the real deal!

You will learn everything you need to know about this dish. Which meat to use, and how to serve your Wiener Schnitzel.

This post was long due, because I’m a native Austrian and this couldn’t be more Austrian then that. It’s our national dish!

What is Wiener Schnitzel?

Wiener Schnitzel is a breaded flattened meat cutlet, fried crispy in a pan.

Wiener means from Vienna, which is the capital of Austria. That indicated the dishes’ origin.

A Schnitzel is a meat cutlet, which can be breaded or not.

An authentic Wiener Schnitzel is always prepared with veal meat cuts.

Yet, most restaurants in Austria will give you a pork or turkey option too.

Pork Schnitzel are not really Wiener Schnitzel but they are called that way in Austria and Germany too.

Pork Schnitzel is common in west Austria and Bavaria (Germany) because our regions are farmer countries and pork meat has always been the choice of meat over there.

When in Viennea, you will mostly see Veal Schnitzel as an option on menu cards.

The turkey Schnitzel has been turned into a wellness “healthier” option.

Wiener Schnitzel VS other Schnitzel VS Cordon Bleu

There are countless Schnitzel varieties out there and most are Austrian or from other neighboring countries such as Hungary, Czech Republic, Slovakia, Slovenia, Germany, and Italy.

Another popular Schnitzel from Austria, which isn’t breaded, is the Jägerschnitzel, which comes with a creamy mushroom sauce.

Italian Chicken Piccata are similar to Wiener Schnitzel and are also breaded.

The Cordon Bleu is a ham and cheese stuffed meat cutlet. A classic Cordon Bleu is prepared with veal meat too.

A Chicken Schnitzel is also called an Israeli Schnitzel. It’s prepared with sesame seeds and served with hummus. It’s uncommon in central Europe.

A Wiener Schnitzel can be sandwiched between to Kaiser Semmel too. It’s a popular lunch option for the working class in Austria and Germany.

How to make Wiener Schnitzel?

A Wiener Schnitzel is always coated with 3 layers.

Here is a clear outline on what to expect. The complete recipe with details is located at the bottom of this post.

Step 1

Pat dry and flatten your meat cutlets with a meat mallet.

Season meat with salt and black pepper.

Step 2

Prepare 3 shallow plates or containers. One with all purpose flour, one with a scrambled raw egg and the third with bread crumbs.

Coat Schnitzel first with the flour, then drag it through the egg and coat at last with the bread crumbs.

Step 3

Heat up a skillet with lard or butter.

Place Schnitzel into the pan and fry on both sides golden.

Serve hot with a side of your choice.

Serving ideas

A Schnitzel in Austria is traditionally served with parsley butter potatoes or french fries.

Lingonberry jam or Ketchup is served along with a small green salad and a slice of lemon.

A warm potato salad or pan-fried potatoes are other common side dish option with a Wiener Schnitzel (depending on the region).

The Viennese Austria cuisine doesn’t serve a Vienna Schnitzel with braised red cabbage, spaetzle or cabbage salad. You will see that in Germany only.

Dear Reader, did you try the Recipe?

Please feel free to share your thoughts and ideas with us in the comment section further below!

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