National Dish Austria: Wiener Schnitzel (Recipe)
In this article
If you love cooking up something special, few dishes are as rewarding as Austria’s most famous export, the Wiener Schnitzel. A thin cutlet of veal in a feather-light, golden crust, it is the kind of comfort food that turns a simple supper into an occasion. With our recipe and a handful of straightforward steps, you can bring this beloved classic straight from a Viennese kitchen to your own table.
About Wiener Schnitzel
Wiener Schnitzel is a cutlet made from veal, coated in a buttery, golden-brown crust and fried until perfectly crisp. It is traditionally served with lingonberries, a wedge of lemon and a side of potato salad, and it stands among the best-known dishes of all Austrian cooking. Light yet satisfying, it has become a symbol of Vienna’s culinary heritage and a firm favourite far beyond the country’s borders.
Ingredients (serves 1–2)
- 2 veal cutlets
- 1 egg
- 2 tablespoons plain flour
- 2 tablespoons breadcrumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon oil
Shopping for the ingredients
It is always best to cook with fresh ingredients, and a good Wiener Schnitzel starts at the butcher’s counter. When buying the veal, look for good-quality meat that is free of bone and sinew, as this will give you the tenderest result. Pick up fresh eggs, flour, breadcrumbs, butter and oil too, so that every element of the dish is at its best.
Preparing the dish
Before you start cooking, make sure all your ingredients are to hand and that the cutlets have come up to room temperature. If needed, gently flatten the schnitzels with a meat mallet so they cook quickly and evenly. Then set up your coating station by whisking the egg in one dish and arranging the flour, breadcrumbs, salt and pepper ready for dredging.
Step-by-step instructions
- Heat the butter and oil together in a frying pan.
- Dip each cutlet first in the flour and beaten egg, then turn it in the breadcrumbs to coat.
- Fry the schnitzels over medium heat for around 3–5 minutes on each side, until golden brown.
- Drain the schnitzels briefly on kitchen paper and serve with lingonberries, lemon and potato salad.
Gluten-free / lactose-free version
Wiener Schnitzel adapts easily for special diets. For a gluten-free version, swap the plain flour and breadcrumbs for certified gluten-free alternatives, which give just as crisp a coating. To make the dish lactose-free, simply fry the cutlets in oil or a plant-based margarine instead of butter. With these small changes, everyone at the table can enjoy a classic schnitzel without worry.
Tips for vegans and vegetarians
If you follow a vegan diet, you can replace the veal cutlets with ready-made plant-based schnitzels and use an egg-replacer mix in place of the egg. Swap the butter for vegan margarine or a neutral oil, and you have a meat-free schnitzel that keeps the crunch everyone loves. For a vegetarian twist, a breaded celeriac steak makes a wonderful stand-in.
More tips and tricks
The secret to a truly Viennese schnitzel is a coating that puffs away from the meat. Fry in plenty of fat over a lively heat and gently shake the pan so the hot oil washes over the crust, creating those signature golden ripples. Never press the cutlet down, and serve it the moment it is ready so the breadcrumb coating stays light and crisp.
Adapting the recipe to your taste
Wiener Schnitzel is wonderfully easy to make your own. Add a little paprika or grated lemon zest to the breadcrumbs for extra aroma, or season the flour more generously if you like a bolder flavour. While veal is the classic choice, many cooks use pork or chicken for an everyday version — much like the creamy take found in Rahmschnitzel.
Ingredient substitutions
If certain ingredients are not to hand, there are plenty of sensible swaps. Pork or turkey cutlets can stand in for veal, while panko or finely crushed cornflakes make an excellent alternative to ordinary breadcrumbs for an even crunchier crust. A neutral vegetable oil works just as well as butter for frying, and you can vary the side dish freely, from green salad to a hearty Wiener Erdäpfelsalat.
Drink pairing ideas
Wiener Schnitzel is at its best alongside a refreshing alcohol-free drink such as apple juice, orange juice or a homemade smoothie. A tall glass of sparkling water with a slice of lemon echoes the citrus served with the dish and keeps the palate fresh. For a cosy meal, a fruity iced tea rounds things off nicely without overshadowing the delicate veal.
Serving and presentation ideas
Presentation turns a good schnitzel into a memorable one. Lay the golden cutlet on a warm plate, add a generous wedge of lemon and a small spoonful of lingonberries, and tuck a sprig of parsley alongside for colour. A neat mound of potato salad or buttered parsley potatoes completes the plate, while a simple green salad adds a fresh, vibrant note.
A bit of history
The Wiener Schnitzel first appeared in 19th-century Vienna and quickly became one of the city’s defining dishes. Although it was once prepared with cuts taken from the veal shank, today it is most commonly made with a thin slice of veal. From its Viennese origins it has spread across Europe and the wider world, and it remains one of the proudest symbols of Austrian cuisine.
More recipe ideas
Summary: Wiener Schnitzel
Wiener Schnitzel is a delicious Austrian national dish made from veal, egg, flour, breadcrumbs, salt, pepper, butter and oil. It is wonderfully simple to prepare and tastes best with lingonberries, lemon and potato salad. Vegans can recreate it with plant-based alternatives, and a glass of fruit juice or a homemade smoothie makes the perfect accompaniment. Give this golden classic a try and bring a taste of Vienna to your kitchen.
