- Garnished with parsley potatoes or potato salad, cranberries and a lemon slice, the Wiener Schnitzel is a feast for the eyes.
- Wiener schnitzel goes incredibly well with a whole host of side dishes, so it’s a brilliant staple centerpiece to various delicious meals.
- Since the Wiener Schnitzel (or Wienerschnitzel) remains at the epicentre of Viennese cuisine, learn all about it, including the best Schnitzel recipes and local...
- Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I’ve read in Milan, Italy).
- The Wiener Schnitzel is an Austrian classic. In Vienna, this dish can be tasted in almost any restaurant, or you can use a simple recipe to prepare this dish at home.
- Wiener schnitzel translates to Viennese cutlet. To Australians, cutlets mean meat on the bone, but in this case it refers to thinly sliced veal top round.
- The name “Wiener Schnitzel” is trademarked and protected, meaning that only schnitzels made with veal can be called a Wiener Schnitzel.
- The right Wiener schnitzel is made from veal, which is beaten, seasoned, breaded in flour, eggs breadcrumbs, and fried until golden brown.
- Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp...
- The original Wiener Schnitzel is served with potato salad, a lemon slice, which you squeeze on top of your schnitzel, and lingonberry jam.