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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.

What is traditionally served with
original Wiener Schnitzel
in Vienna?

Potato-Field Salad

Cucuber Salad with Dill

Leaf Lettuce with Viennese Dressing

Parsley Potatoes

Cranberries

Plachutta´s Original Wiener Schnitzel Recipe

Ingredients for 4 servings:
600g veal (topside or silverside – fricandeau), trimmed
2 eggs, salt
approx. 100g plain flour
approx. 150g fine breadcrumbs
Oil or clarified butter

Step-by-Step to the Original Wiener Schnitzel from veal

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Vertical black ovals with overlapping shadows arranged in two groups on a transparent background.
beat the eggs with a fork, not a mixer
A hand whisking eggs in a white square bowl on a stainless steel surface.
gently pound the schnitzel​
One hand uses a metal meat tenderizer to pound two raw pieces of meat on a white cutting board.
season each side evenly with salt
Person seasoning raw meat slices on a white cutting board with a pepper mill.
lay the schnitzel in the flour
Raw meat on a pile of flour on a white, square plate on a gray worktop.
cover both sides with flour
A hand uses a fork to coat a raw pork chop on a white plate with flour.
coat first with the beaten eggs
A hand dips a piece of raw meat into a bowl of beaten eggs on a metal surface.
and then with the breadcrumbs
Raw, breaded chicken schnitzel in a white bowl filled with breadcrumbs on a stainless steel surface.
on both sides
pressing lightly
A hand breading a piece of meat in a white bowl on a metal surface.
fry in hot oil or clarified butter
for 3-5 minutes til brown and drain
garnish with lemon - Enjoy!
Two breaded and fried schnitzels on a white plate with a lemon wedge.
A plate of breaded schnitzel with lemon wedge, served with potatoes and greens.

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