National Dish Austria: Naturschnitzel (Recipe)
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Meet the Naturschnitzel, one of Austria’s quiet classics: tender veal pan-fried until golden and finished in a light, savoury sauce. Unlike its crumbed cousin the Wiener Schnitzel, this version keeps things simple and lets the meat’s own juices do the talking. With a glossy pan sauce lifted by white wine and fresh parsley, it is the kind of honest, comforting fare you will find on tables across the country — easy to make, and a delight for all the senses.
About Naturschnitzel
The Naturschnitzel is a classic Austrian dish prized for its simple preparation and its wonderfully savoury flavour. It is traditionally made from veal and served with an aromatic pan sauce. You will find it on menus right across Austria, where it is a firm favourite with locals and visitors alike. Where the famous Wiener Schnitzel relies on its golden breadcrumb coating, the Naturschnitzel lets the natural taste of the meat shine through — hence the name.
Ingredients (serves 1–2)
- 2 veal escalopes
- Salt and pepper
- 2 tablespoons plain flour
- 4 tablespoons clarified butter (butterfat)
- 1 onion, finely chopped
- 250 ml beef stock
- 100 ml white wine
- 2 tablespoons chopped parsley
Shopping for the ingredients
When shopping for the ingredients for Naturschnitzel, the quality of the veal matters most. Look for meat that is fresh and nicely marbled. It is worth choosing good stock and a decent white wine too, as both lend the dish extra depth of flavour. The remaining ingredients should likewise be fresh and of good quality — this is a recipe where a handful of simple things, done well, makes all the difference.
Preparing the dish
Before you start cooking, get all your ingredients ready and lay out the kitchen tools you will need. Finely chop the onion and chop the parsley. Season the veal escalopes with salt and pepper, then dredge them lightly in flour. A little preparation up front makes the cooking go far more smoothly and keeps everything moving at a relaxed pace.
Step-by-step instructions
- Heat the clarified butter in a frying pan and fry the escalopes on both sides until golden brown. Lift them out, cover and leave to rest.
- In the same pan, sauté the chopped onion until soft and translucent.
- Deglaze with the white wine, then pour in the beef stock. Stir well and let it bubble gently for a few minutes.
- Return the escalopes to the pan and let them sit in the sauce for around 5–10 minutes to soak up the flavour.
- Scatter over the freshly chopped parsley and serve straight away.
Gluten-free / lactose-free version
For a gluten-free version, simply swap the wheat flour for a gluten-free flour blend. Check the stock as well, making sure it contains no gluten-based additives. For a lactose-free result, use lactose-free clarified butter or a plain vegetable oil. The rest of the ingredients are naturally free from both gluten and lactose, so this is an easy dish to adapt for most dietary needs.
Tips for vegans and vegetarians
For a vegetarian or vegan take on the Naturschnitzel, replace the veal with celeriac slices or aubergine slices. Pre-cook the celeriac in a little vegetable stock first so it turns tender. Use a vegetable oil in place of clarified butter, and make sure the wine and stock are vegan-friendly. The same approach makes a lovely meat-free supper alongside something like a Styrian Potato Salad.
More tips and tricks
Take care not to overcook the escalopes so they stay juicy rather than drying out. Let the sauce reduce a little to build a more intense flavour. A squeeze of lemon juice added at the end brings a welcome touch of freshness, and experimenting with fresh herbs is a great way to fine-tune the taste. Resting the meat under cover while you make the sauce also helps it stay beautifully tender.
Adapting the recipe to your taste
This recipe lends itself well to your own preferences. You could swap the veal for pork or chicken, much as you would in a Rahmschnitzel. If you like things on the punchier side, add some garlic or a few extra spices. Stirring in vegetables such as peppers or courgette can also give the dish a distinctive lift while keeping it satisfying.
Ingredient substitutions
If you do not have beef stock to hand, vegetable stock works just as well. White wine can be replaced with apple juice or a splash of white wine vinegar. If you would rather not use clarified butter, olive oil is a good alternative. And should you be out of fresh parsley, dried herbs will do the job in a pinch.
Drink pairing ideas
A traditional Naturschnitzel goes best with a dry white wine such as an Austrian Grüner Veltliner. Alternatively, a light red like a Zweigelt makes a fine match. For those who prefer not to drink wine, a good beer suits the dish nicely, and as an alcohol-free option a glass of sparkling water with lemon is hard to beat.
Serving and presentation ideas
Present the Naturschnitzel on an attractive plate and garnish it with a few sprigs of fresh herbs. Serve it with traditional sides such as potato salad, mashed potato or rice. A slice of lemon on top adds a pretty splash of colour, and the dish also looks wonderful served straight from a wooden board or the pan. A scattering of parsley over the sauce ties the whole plate together.
A bit of history
The Naturschnitzel has its roots in Austrian cuisine and is a simpler, uncrumbed cousin of the famous Wiener Schnitzel. It is a traditional dish that has been cooked for generations, valued for how easy it is to make. Though less celebrated than the Wiener Schnitzel, it is held in high regard across Austria and has a loyal following. The dish reflects the down-to-earth, hearty cooking that defines the country’s table and sits comfortably within the wider world of Austrian cuisine.
More recipe ideas
Summary: Naturschnitzel
The Naturschnitzel is a simple yet delicious Austrian dish that comes together quickly and, thanks to its many variations, can be tailored to suit any taste. With fresh ingredients and a few clever tricks, it can become the highlight of any table. Whether you keep it classic with veal or go for a vegan alternative, the Naturschnitzel delivers across the board. Give it a try and bring a little piece of Austrian cooking to your own plate.
