Enjoying the original Wiener Schnitzel in Vienna
Eating schnitzel in Vienna is one of the city's culinary highlights that should not be missed. Especially the original veal Wiener Schnitzel is among the traditional specialties that define the local cuisine. At Plachutta's Gasthaus zur Oper, we are dedicated to perfecting this iconic dish. We use only the finest cut of veal, coated and fried to a golden-brown crisp – just the way it's meant to be.
Here, you'll discover what makes the original veal Wiener Schnitzel a true symbol of Austria's capital – from the ideal ingredients to the proper preparation!
The Origin of the Original Veal Wiener Schnitzel
The term “Wiener Schnitzel” came into use in the mid-19th century. Its origins can be traced back to the Costoletta alla Milanese from northern Italy, which is similar to the Wiener Schnitzel but is made from thicker veal cutlets.
According to legend, Field Marshal Radetzky brought the recipe from Italy in 1857, during the time it was under Habsburg rule. It is said that an aide-de-camp of the Austrian Emperor mentioned a “deliciously breaded veal cutlet” in a marginal note of Radetzky’s report on the situation in Lombardy. After Radetzky’s return, the Emperor is said to have personally requested the recipe from him.
How to Recognise the Original Veal Wiener Schnitzel at Plachutta
The Ingredients
For the original veal Wiener Schnitzel at Plachutta, we exclusively use selected ingredients of the highest quality. Every detail matters – from the choice of meat to the perfect breading.
The Fat
It is fried in high-quality vegetable oil with a neutral flavour. Only this way can the characteristic golden-brown crust be achieved, with the breading lifting loosely off the meat.
The Breading
Freshly beaten egg, fine flour and breadcrumbs form the base. The key is the right technique: loose, not pressed too firmly – for an airy, crispy coating.
The Meat
The centrepiece: tender, thinly sliced veal – preferably from the topside (fricandeau). It is gently pounded, carefully trimmed and evenly breaded – creating the unmistakable veal Wiener Schnitzel.
