Wiener Schnitzel

Wiener Schnitzel is perhaps the most famous dish to emerge from Austrian cuisine, and for good reason. This deceptively simple preparation transforms a humble veal cutlet into something extraordinary through precise technique and quality ingredients.

The name "Wiener Schnitzel" is protected by Austrian law - it must be made with veal. If prepared with pork, it should be called "Schnitzel Wiener Art" (Schnitzel Vienna-style). This distinction matters to Austrians, reflecting the importance of culinary authenticity in their food culture.

History and Origins

While popular legend credits Field Marshal Joseph Radetzky with bringing the recipe from Milan in 1857, the reality is more nuanced. Breaded and fried cutlets appear in Austrian cookbooks from the early 19th century, and similar dishes existed throughout Europe. What Vienna perfected was the specific technique that produces the signature wavy, puffy coating that separates Wiener Schnitzel from all other breaded cutlets.

Step-by-Step Instructions

1. Prepare the cutlets: Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet, pound from the center outward until the meat is evenly thin, about 4-5mm. The cutlet should nearly double in size. This step is crucial for even cooking and the signature texture.
2. Season simply: Season both sides of each cutlet with fine sea salt. Traditional Wiener Schnitzel uses only salt - no pepper or other spices should be added to preserve the pure flavor of the veal.
3. Set up the breading station: Arrange three shallow dishes in a row. Fill the first with flour, the second with beaten eggs, and the third with breadcrumbs. The breadcrumbs should be fresh and fine - many Austrian cooks sift them for the best results.
4. Coat the cutlets: Dredge each cutlet first in flour, shaking off excess. Then dip in beaten egg, allowing excess to drip off. Finally, coat in breadcrumbs, pressing gently. Important: do not pack the crumbs tightly - the coating should be loose to create that wavy texture when fried.
5. Heat the fat: Pour clarified butter into a large, heavy skillet to a depth of about 1cm. Heat over medium-high until it shimmers but does not smoke (about 170-180C or 340-355F). The fat must be deep enough that the schnitzel floats.
6. Fry to perfection: Carefully place one or two schnitzels in the hot fat - do not overcrowd. The key technique: continuously swirl the pan gently. This allows hot fat to wash over the top of the schnitzel, creating steam pockets that puff up the coating. Fry for 2-3 minutes per side until golden brown.
7. Serve immediately: Transfer to paper towels briefly, then serve at once on warm plates. Garnish with lemon wedges and parsley. The schnitzel should be eaten immediately - the crispy coating softens quickly.

Traditional Serving Suggestions

In Austria, Wiener Schnitzel is typically served with simple accompaniments that complement rather than overwhelm the delicate veal flavor. The most traditional pairing is with parsley potatoes (Petersilkartoffeln) - small boiled potatoes tossed with butter and fresh parsley. A simple green salad with a light vinaigrette, often featuring cucumber or lettuce, provides a refreshing contrast to the rich schnitzel.

Always include lemon wedges - a squeeze of fresh lemon juice just before eating brightens the dish and cuts through the richness. Some restaurants serve lingonberry jam on the side, though purists consider this unnecessary.

Common Mistakes to Avoid

Several common errors can ruin an otherwise promising schnitzel:

• Meat too thick: If not pounded thin enough, the coating will burn before the meat cooks through
• Oil not hot enough: Results in greasy, heavy coating that absorbs fat
• Pressing the coating: Compacting breadcrumbs prevents them from puffing during frying
• Overcrowding the pan: Drops the oil temperature and prevents proper browning
• Resting too long: Schnitzel must be served immediately - the coating softens within minutes

Wine Pairing

Austrian sommeliers recommend pairing Wiener Schnitzel with wines that can match its richness while providing refreshing acidity. A chilled Gruner Veltliner from the Wachau region is the classic choice - its peppery notes and citrus undertones complement the lemon garnish beautifully. For red wine lovers, a light Zweigelt served slightly chilled works surprisingly well.

Nutritional Information

Per serving, this recipe provides approximately 520 calories, with 42g protein, 28g fat, and 25g carbohydrates. While not a low-calorie dish, Wiener Schnitzel offers substantial protein from quality veal. The key to enjoying it as part of a balanced diet is serving appropriate portions and pairing with light vegetable sides.