A specialty originating from the Italian “costoletta milanese” – a breaded and fried veal escalope. Although not invented in Vienna, the Wiener Schnitzel has long joined St. Stephen’s Cathedral and the giant Ferries wheel as the city’s most famous icons.
4 veal cutlets
1 egg, whisked together with 2 tablespoons milk or water
Dry bread crumbs
Oil or clarified butter for frying
Pound the meat well, slash at a number of places at the edges and salt lightly. Turn the schnitzels one after another in the flour, in the egg mixture and finally in the bread crumbs, pressing the crumbs into the meat well and then shaking off any excess. Heat a generous amount of butter or oil (about 2 to 3 cm/1 inch) in a suitable pan and fry the schnitzels on both sides until golden brown while swinging the pan slightly. Remove the meat from the pan and drain well.
Traditionally, the Wiener Schnitzel is served with potatoes, a green salad or potato salad. The essential extra is a lemon wedge, which one squeezes over the golden brown, crisp coating.