National Dish Austria: Veal Schnitzel (Recipe)
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Say hello to Veal Schnitzel, the dish many people picture first when they think of Austria. A thinly pounded cutlet of veal, coated in a delicate crumb and fried until wonderfully golden and crisp, it is the very definition of a comforting classic. Traditionally reserved for festive meals and special occasions, this beloved dish is in fact simple enough to bring a little slice of Austria to your table any day of the week.
About Veal Schnitzel
Veal Schnitzel is the most famous and arguably the best-loved dish in all of Austria. It consists of a thinly sliced veal cutlet coated in breadcrumbs and fried until beautifully crisp. This traditional dish is an absolute classic, prepared in Austrian kitchens for celebratory meals and special occasions alike. There is no need to save it for grand events, though — Veal Schnitzel is just as welcome on an ordinary weeknight.
Ingredients (serves 1–2)
- 2 veal cutlets (approx. 150g each)
- Salt and pepper
- 50g plain flour
- 2 eggs
- 100g breadcrumbs
- Clarified butter or vegetable oil, for frying
Shopping for the ingredients
For the perfect Veal Schnitzel it is well worth paying attention to the quality of your ingredients. Choose good-quality veal, ideally from a butcher you trust. Fresh eggs and fresh breadcrumbs are equally essential to the flavour of the finished dish. When buying clarified butter or vegetable oil, look for a fat with a high smoke point so it stands up to frying. Veal is a hallmark of Austrian cuisine, and a little care at the shops goes a long way.
Preparing the dish
Before you start cooking, gather all your ingredients and utensils so everything is within easy reach. It helps to take the veal cutlets out of the fridge about half an hour ahead so they can come up to room temperature. Beat the eggs in a bowl and season them lightly with salt. Tip the flour and the breadcrumbs onto two separate plates, ready for coating.
Step-by-step instructions
- Pound the veal cutlets flat until they are roughly 0.5 cm thick.
- Season with salt and pepper.
- First dredge in flour, tapping off any excess.
- Next, draw the cutlets through the beaten eggs.
- Finally, turn them in the breadcrumbs and press gently so the crumb adheres.
- Heat the clarified butter or vegetable oil in a frying pan and fry the cutlets for 2–3 minutes per side, until golden brown.
- Drain the finished schnitzels on kitchen paper.
Gluten-free / lactose-free version
For a gluten-free version of Veal Schnitzel, simply swap the breadcrumbs for a gluten-free coating. Make sure every product you use, including the flour and eggs, is certified gluten-free. For a lactose-free preparation, the clarified butter can be replaced with lactose-free margarine or a good-quality vegetable oil, so everyone can enjoy this classic without compromise.
Tips for vegans and vegetarians
Vegans and vegetarians can enjoy a similar treat too. Replace the veal cutlet with aubergine slices or seitan for a meat-free schnitzel. Instead of eggs, use a mixture of water and chickpea flour to bind the crumb. Just be sure to choose plant-based alternatives for every non-vegan ingredient, much as you would for a hearty Cheese Spätzle.
More tips and tricks
A few extra pointers can really lift your cooking. Use fresh breadcrumbs to give the schnitzel an especially crisp texture. Let the breaded cutlets rest for a few minutes before frying so the coating clings better. Have a fresh lemon wedge ready to round off the finished dish — a squeeze of citrus is the traditional finishing touch.
Adapting the recipe to your taste
This recipe is easy to tailor to your own preferences. Experiment with different herbs and spices to give your Veal Schnitzel a personal twist. Try folding fresh parsley or lemon zest through the breadcrumbs, for instance. If you like a bit of heat, a pinch of cayenne pepper added to the crumb works a treat.
Ingredient substitutions
If you do not have veal cutlets to hand, pork or chicken cutlets make a fine alternative — pork features in many Austrian favourites such as Schweinsbraten. For the coating you can use panko or crushed cornflakes in place of breadcrumbs. And if you would rather skip the eggs, a buttermilk marinade does an excellent job of helping the crumb stick.
Drink pairing ideas
Veal Schnitzel pairs beautifully with a range of drinks. A chilled beer or a glass of white wine are the classic companions. Non-alcoholic options such as lemon water or a fruity apple juice suit it just as well. Whatever you choose, serve it well chilled for the best effect.
Serving and presentation ideas
Presentation plays a big part in the overall experience. Serve the Veal Schnitzel on a warmed plate and garnish it with a fresh lemon wedge. A side of lingonberries and parsley potatoes gives the dish an inviting look — much like the satisfying spread of a Tafelspitz. Scatter fresh herbs such as parsley or dill over the top as a final flourish.
A bit of history
The history of Veal Schnitzel stretches back many centuries. The dish is thought to have originated in Italy and arrived in Vienna in the 15th century. The term Wiener Schnitzel was first recorded in writing in the 19th century. Since then it has been a fixture of Austrian cooking and is cherished around the world, sharing the spotlight with venerable Viennese classics like the Sachertorte.
More recipe ideas
Summary: Veal Schnitzel
Veal Schnitzel is a traditional Austrian dish that is easy to make yet never fails to impress. With the right ingredients and a few handy tips and tricks, it comes together effortlessly. Whether you keep it classic or give it a modern twist, Veal Schnitzel remains an incomparable pleasure — a true taste of Austria on a plate.
