No visit to Vienna is complete without a Wiener Schnitzel. But menus can be confusing, and not every golden cutlet is the real thing. Here is a short guide so you know exactly what you are ordering.
Veal is the original
In Austria, a dish may only be called Wiener Schnitzel if it is made from veal. If a menu says Schnitzel Wiener Art, it is usually pork. Both can be delicious, but if you want the classic, look for veal.
How a great Schnitzel looks
The meat is pounded thin, coated in flour, egg and breadcrumbs and fried until golden. The best ones have a breadcrumb coat that puffs up and rises away from the meat in soft waves. In Vienna this is called souffliert, and it is the sign of a Schnitzel fried with care.
What to eat with it
Traditional sides are parsley potatoes or a Viennese potato salad, a wedge of lemon and often lingonberry jam. A glass of Austrian white wine such as Grüner Veltliner goes perfectly with it.
Our Wiener Schnitzel at VIENERO
At VIENERO we serve tender veal in a light, soufflé style crumb with parsley potatoes, and lingonberries on request. You will find us at Dr.-Karl-Lueger-Platz 3, right by the Stadtpark in the old town, about ten minutes on foot from St. Stephen's Cathedral, with the U3 Stubentor station at the door. We have an English menu, and the kitchen is open until 10 pm every day.
If the Schnitzel is not for you tonight, our menu also has fresh pasta, grilled steaks and whole sea bass from the grill, plus cocktails at the bar until midnight.
Quick tips
Ask for veal if you want the original. Look for a puffy golden crumb. Try it with parsley potatoes and lingonberries. Book ahead for Friday and Saturday evenings.