About Vienna - Your City Travel Guide
About Vienna - Your City Travel Guide
About Vienna - Your City Travel Guide

Vienna Cuisine

Austrian Recipes: Wiener Schnitzel
For the traditional Wiener Schnitzel, the Viennese normally use veal, and lard to fry it. But you can also use pork, chicken or turkey and oil to fry it. It will taste just as delicious either way!

Wiener Schnitzel

  • four escalopes of around 120 grams each

To apply the Breadcrumbs:

  • flour
  • 2 eggs
  • breadcrumbs
  • salt / pepper
  • oil or lard for frying


The escalopes will need to be pounded until the meat is around a 1/4 of an inch thick. Make sure to trim the edges of the meat carefully.

Lightly season the escalopes with salt and pepper. You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrubs. Dip the escalopes in the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the the entire escalope is completely covered with the breadcrumbs.

Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side.

Remember to serve hot with fresh lemon and potato salad Viennese style!