In our restaurants we serve authentic Wiener schnitzels made with the best cuts of veal and fried until crispy golden brown.
The name ”Wiener (Viennese) schnitzel” dates to the mid-19th century. The now classic dish may have originated in northern Italy as the costoletta alla milanese, a similarly prepared but thicker veal cutlet.
Legend has it that in 1857 the famous Austrian field marshal Count Joseph Radetzky brought the recipe back to Vienna from the Italian territories under Habsburg rule.
As the story goes, when Radetzky submitted a report on the situation in Lombardy, an aide-de-camp to the Austrian Emperor added a side note about a ”deliciously breaded veal cutlet.” Upon Radetzky’s return to the imperial capital, the Emperor personally requested the recipe.
