Schnitzel Guide
In Vienna, schnitzel comes in every imaginable shape and form. Classic or plant-based, on a plate or in a roll – they’re all breaded! And everyone has their own favorite. What’s yours?
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Viennese Michelin-starred chef Lukas Mraz:
“The most famous street in Vienna is Panierstraße!”
If you can’t wait and want to cook a classic Wiener Schnitzel yourself, get started now!
Schnitzel varieties in Vienna
The original Wiener Schnitzel, which rumor has it may actually come from Milan, is made with veal. Butterflied and pounded thin, it’s coated in flour, egg, and breadcrumbs, then fried in fat until golden brown. There are countless variations: pork, turkey, or chicken; in a roll as a snack on the go; stuffed as Cordon Bleu; or vegetarian and vegan with soy, seitan, or vegetables like celery and pumpkin.
The usual side is a potato and lamb’s lettuce salad with a tangy vinaigrette of vinegar and oil. Boiled potatoes with parsley are also popular. Other salad and potato sides like green salad or fries are just as common, but they’re not considered “classic”. In any case, a lemon wedge is a must for that dash of refreshing acidity on the schnitzel. And true traditionalists go for the once-common, now rare garnish of capers and anchovies.
