Wiener Schnitzel is a classic Austrian dish made from a thin slice of veal, traditionally taken from the leg, lightly pounded, breaded and fried. The name is protected in Austrian food terminology and refers specifically to veal. A similar preparation made with pork is commonly called Schnitzel Wiener Art (“Viennese-style schnitzel”).
Trim a suitable veal cut and slice it evenly, then gently pound it to a uniform thickness without tearing the meat. Season lightly and coat in flour, beaten egg and fine breadcrumbs. The breading should adhere but remain loose enough to form a light, crisp coating during frying.
Fry in a generous amount of clarified butter, lard or suitable neutral fat, using enough space for the schnitzel to move freely. The coating is traditionally allowed to puff and separate slightly from the meat. Turn carefully and cook until golden and the veal is properly cooked. Drain briefly and serve immediately so the crust remains crisp.
Example: serve Wiener Schnitzel with lemon, parsley potatoes or potato salad, and a simple salad garnish. Lingonberry or cranberry preserves may be offered in some regional or restaurant versions.
Wiener Schnitzel is made from veal. Schnitzel Wiener Art is a similar breaded preparation made with another meat, often pork. Chicken schnitzel and other regional versions are also common, but they should be named accurately on a menu.
Chef’s tip: prepare the meat and breading station before frying, avoid stacking cooked schnitzels, and serve immediately. The crisp, airy coating is a defining characteristic of the dish.
Food-safety note: handle raw veal and egg safely, prevent cross-contamination and cook using the applicable time-temperature process.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
