Wiener Schnitzel Guide: Restaurants, Recipe, History
What would Vienna be without the Wiener Schnitzel? Here you'll find out where to enjoy schnitzel in Vienna - from budget-friendly to exclusive. And I'll show you how to make an authentic Wiener Schnitzel! Plus: learn more about the history of the Wiener Schnitzel!
What is Wiener Schnitzel
How it is made
Wiener Schnitzel is a beloved Austrian dish renowned for its crispy, breaded exterior and tender meat interior. Traditionally made with veal, it is pounded thin, coated in flour, egg, and breadcrumbs, then fried to golden perfection. If you want to cook it yourself, please check out the recipe below! Although the original Wiener Schnitzel is made from veil, there are variations made from pork, chicken or turkey. Sometimes, it is even suffed with cheese and ham, and then it's called Cordon Bleu.
Sides
Classic sides served with Wiener Schnitzel are: Potatoes, Rice and salads like potato salad, cucumber or green salad. Many restaurants also offer fries as a side dish. To enhance the flavor, Wiener Schnitzel is typically served with a slice of lemon for a zesty touch.
And you might also want to try a complementary dip. The most traditional one would be lingonberry jam. However, today it is also enjoyed with mayonnaise or ketchup. Although, super traditional restaurants usually skip the ketchup and only offer lingonberry jam.
My favorite Wiener Schnitzel Restaurants in Vienna
Plachutta bei der Oper
Address: Walfischgasse 5, 1010 Wien; https://www.plachutta-oper.at/
One of the best schnitzels I've had in Vienna. The breading was light, airy, and crispy, and the meat was juicy and top quality. Additionally, the service is fast and friendly. Alongside Wiener Schnitzel, there is upscale Austrian cuisine available. Don't forget to make a reservation!
Artner Gasthaus auf der Wieden
Address: Floragasse 6, 1040 Wien; https://restaurant.artner.co.at/gasthausaufderwieden
Another excellent Schnitzel restaurant! In addition to the classic Viennese veal schnitzel, Artner specializes in pork schnitzel. Here, you can also choose from various cuts of pork: from fillet to pork shoulder. And you can also choose whether you want the schnitzel fried in oil or clarified butter.
Figlmüller
Figlmüller is a true Wiener Schnitzel Institution in Vienna. I've tested all the restaurants in the city center. This is my personal ranking:
1. Bäckerstraße
Address: Bäckerstraße 6, 1010 Wien; https://www.figlmueller.at/baeckerstrasse/
This is my favorite Figlmüller restaurant. The schnitzel is crispy, and the venue is noticeably larger than the "original" restaurant in Wollzeile. That’s why it is also easier to get a table here, and it is less crowded. You can enjoy the Figlmüller Schnitzel (made from pork) as well as the Original Wiener Schnitzel (made from veal). Don’t forget to book a table!
2. Lugeck
Adress: Lugeck 4 in 1010 Wien; https://www.lugeck.com/
This Figlmüller location is a slightly more upscale venue. The classic Viennese veal schnitzel is very tasty and crispy. However, surprisingly, they do not serve the famous "Figlmüller Schnitzel" here, which is made from pork. Nevertheless, I really enjoyed the atmosphere, the service, and of course, the schnitzel :) Book a table
3. Wollzeile - the “Original Figlmüller”
Wollzeile 5, 1010 Wien; https://www.figlmueller.at/wollzeile
When people speak of “Figlmüller”, they usually mean this restaurant. It was founded in 1905 as a wine tavern. This tradition is still kept alive, and even today no beer is served, only wine (and, of course, non-alcoholic beverages). The restaurant's signature dish, the “Figlmüller Schnitzel”, is made from pork and is known for being super large (larger than the plate) and super thin and crispy. I enjoyed the fast and friendly service at the restaurant, but the schnitzels at the other Figlmüller venues were more to my taste. Don’t forget to book your table well in advance, since this restaurant is always full!
Wiener Schnitzel Recipe
I followed Ewald Plachutta's recipe for my schnitzel.
Book Recommendation (German only): Ewald Pachutta - Die gute Küche: Das österreichische Jahrhundert-Kochbuch
Ingredients
200g veal cutlets, already trimmed and pounded by the butcher
1 egg
Salt
About 50g flour (I used all-purpose flour)
About 70g breadcrumbs
PLENTY of oil ;) The schnitzel needs to be deep-fried
Preparation
If you can't find pre-trimmed veal cutlets, you should prepare them first. This means cutting away any tough parts and pounding them flat. Use a flat, heavy meat tenderizer to flatten them. If you use a meat tenderizer, don’t beat the meat too hard! This destroys the fibers and the meat loses its juices.
Then, season the cutlets on both sides with salt.
Coat the cutlets in flour.
Beat an egg with a fork (do not mix with a mixer). Dip the cutlets in the beaten egg.
Then sprinkle with breadcrumbs and lightly press. - Not too hard! The breading should not stick too tightly to the meat, so that it forms loose bubbles after frying.
Heat enough oil in a pan. Do not skimp here: The schnitzels should be deep-fried in the oil. If you're not sure if the oil is hot enough: Just throw a few breadcrumbs into the pan. If they bubble, the oil is at the right temperature.
Slide the schnitzels into the pan and swirl them around so that the hot oil covers the top of the schnitzels. Turn the schnitzels and cook until golden brown on both sides (about 3-5 minutes).
History of the Wiener Schnitzel
Many legends surround the origins of Wiener Schnitzel and The most popular one links it to Austrian Field Marshal Radetzky. He was was stationed in Milan / Italy in 1848/49 to fight revolutionary uprisings against the Austrian Empire . And it was in Milan, where Radetzky tasted a local dish called Coteletta alla milanese, which is quite simmilar to todays Wiener Schnitzel. And as the story goes, Radetzky liked this local dish so much, that he brought the recipe to Vienna, where it got transformed it into the crispy golden brown Wiener Schnitzel that we know today.
But in reality, the recipe cannot be linked to one specific person. Rather, it was quite common in 19th-century Vienna to bread meat, since it was an easy way to use up expensive wheat bread, that had gone stale. And the name "Wiener Schnitzel" appeared for the first time in a cookbook in 1831.
Original recipe from the cookbook: Allerneuestes allgemeines Kochbuch by Anna Maria Neudecker (1831)
If you want to check the original recipe (German): Neudecker, Maria Anna - Allerneuestes allgemeines Kochbuch from 1831