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The Art of the perfect Wiener Schnitzel

In our restaurants we serve authentic Wiener schnitzels made with the best cuts of veal and fried until crispy golden brown.

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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.

The Recipe

Plachutta´s Original Wiener Schnitzel Recipe

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Vertical black ovals with overlapping shadows arranged in two groups on a transparent background.
beat the eggs with a fork, not a mixer
A hand whisking eggs in a white square bowl on a stainless steel surface.
gently pound the schnitzel​
One hand uses a metal meat tenderizer to pound two raw pieces of meat on a white cutting board.
season each side evenly with salt
Person seasoning raw meat slices on a white cutting board with a pepper mill.
lay the schnitzel in the flour
Raw meat on a pile of flour on a white, square plate on a gray worktop.
cover both sides with flour
A hand uses a fork to coat a raw pork chop on a white plate with flour.
coat first with the beaten eggs
A hand dips a piece of raw meat into a bowl of beaten eggs on a metal surface.
and then with the breadcrumbs
Raw, breaded chicken schnitzel in a white bowl filled with breadcrumbs on a stainless steel surface.
on both sides
A hand sprinkles breadcrumbs over a piece of meat lying in a white bowl on a metal table.
pressing lightly
A hand breading a piece of meat in a white bowl on a metal surface.
fry in hot oil or clarified butter
One hand places breaded food in a pan with hot oil on a stove.
for 3-5 minutes til brown and drain
A hand fries breaded chicken in hot oil in a stainless steel pan on the stove.
garnish with lemon - Enjoy!
Two breaded and fried schnitzels on a white plate with a lemon wedge.
A plate of breaded schnitzel with lemon wedge, served with potatoes and greens.

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