DISH RESEARCH · Dish
Wiener Schnitzel
Also known as: Wiener schnitzel, homemade
Viennese thin veal cutlet breaded and fried in clarified butter until crisp and golden.
About Wiener Schnitzel
Wiener Schnitzel is Vienna's breaded veal cutlet. This profile follows Renate Wagner's Austrian tourism recipe, fixing veal and clarified butter from the source's alternatives because those are the forms its own identity note specifies for Wiener Schnitzel.
Veal supplies a delicate savoury flavour beneath a simple seasoning of salt and pepper. Flour and egg anchor the breadcrumb crust, while clarified butter gives the fried coating a rounded dairy richness and toasted aroma.
The finished cutlet is broad and very thin, with an evenly golden, rippled crust that lifts away from the meat in airy blisters. The outside is crisp and dry rather than greasy, while the veal remains tender and moist.
Allergens in this recipe
Contains: Egg, Wheat (gluten), Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Wiener Schnitzel
Renate Wagner's Original Wiener Schnitzel.
- Veal cutletsTender meat cutlet
- EggsBreading binder
- Coarse-ground wheat flourFirst breading layer
- BreadcrumbsCrisp outer coating
- SaltSeasoning
- PepperPeppery seasoning
- Clarified butterTraditional frying fat
- Lemon slicesOptional bright garnish · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Veal cutlets:
- Eggs:
- Coarse-ground wheat flour: . The source's flour maps to the established wheat-flour route
- Breadcrumbs: . Ordinary breadcrumbs confirm Wheat; any additional commercial breadcrumb ingredients remain unresolved
- Salt:
- Pepper: . The source does not state pepper colour; it maps to the established black-pepper route without a cultivar claim
- Clarified butter: . The selected clarified dairy butter retains a source-confirmed Milk declaration
- Lemon slices (optional):
Origins & food traditions
Austria's national tourism authority supplies Renate Wagner's complete recipe and explicitly states that Wiener Schnitzel denotes a veal escalope fried in clarified butter. Vienna's official tourism board independently corroborates the original dish as thin veal coated in flour, egg and breadcrumbs and fried golden.
Cuisines & regions
- Austrian Cuisine
- Viennese Cuisine
- Viennese CuisineCatalogue link pending review
- Austrian CuisineCatalogue link pending review