The original classic – since 1905 in the Figlmüller restaurant in Vienna

The Wiener Schnitzel was a speciality of the Figlmüller restaurant Vienna in 1905 and became a speciality of the city of Vienna – even more – the speciality of the whole alpine region. There are other versions of it, and some with different meat, but they are always called “Schnitzel Wiener Art”, a Schnitzel in the Vienna style. The original meat is veal nut and the breading consists of flour, egg and bread crumbs. Typical side dish is a potato salad in a winter or summer version, with or without cucumber, and Preiselbeeren (cranberries).

The cooking is rather simple

The cooking of the Schnitzel is more a frying process of the bread crusted meat, which has to be treated and flattened with a meat hammer before. When the meat is very thin, it is cooked quite quickly and will be soft and tender on the plate. This is a bit of work and takes a few minutes, but does not need a lot of experience beforehand. Keep the ready fried Schnitzels warm until served. The potato salad can be prepared before the Schnitzel, it does not have to be warm and needs some time to rest anyways.

Potato salad recipe for 4 persons

Wiener Kartoffelsalad – the original potato salad

Alpen Edelweiss

This is one of the most served side dishes for the Wiender Schnitzel, Afternoon snacks or alpine foods in general.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Additional Time 15 minutes mins

Total Time 50 minutes mins

Course Main Course, Meat

Cuisine Alpine, Austrian

Servings 4 people

Calories 285 kcal

Ingredients

  

• 300 grams potatos
• 30 ml vegetable oil
• 180 ml beef broth
• 30 ml red wine vinegar
• 1 spoon estragon mustard or regular mustard and estragon herbs
• 1 spoon of sugar
• chives
• 1 Red onion sweet
• Salt&Pepper
• Optional salad cucumber or gherkins for a lighter cucumber version.

Instructions

 

• Cook the potatoes for around 20-25 minutes until soft and let them cool down.
• Chop the onions very fineand put aside and add them to the cold or luke warm broth.
• Add the vinegar, oil, mustard, sugar and salt and pepper in a bowl and mix with a fork to a soft vinaigrette.
• Now peel and slice the potatos in 2-3 millimeter thick slices and put them in a bowl. Some may break, but that is ok.
• Now add the vinaigrette to the potatoes and use a dipper to add the onions on the surface with as much broth as you need for a juicy potato dressing.
• If you make the cucumber summer version of the salad, cut the cucmber in thin slices and mix it gently ´with the potatoes.
• Now let the salad rest for about 15 minutes.
• Add chopped chives into the salad and on top before serving.
  

Notes

The cucumber version with a fresh salad cucumber is our favorite summer potato salad.

Keyword original, Schnitzel, Wiener Schnitzel

Wiener Schnitzel recipe for 4 persons

Wiener Schnitzel – the original

Alpen Edelweiss

Wiener Schnitzel from the veal nut with Figlmüller breading

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Prep Time 45 minutes mins

Cook Time 10 minutes mins

Additional Time 5 minutes mins

Total Time 5 minutes mins

Course Alpine Recipes, Austrian Recipes, Main Course, Meat

Cuisine Alpine, Austrian

Servings 4 people

Calories 315 kcal

Ingredients

  

• 4 big butterfly cuts from a veal nut
• 2 eggs
• 200 grams flour
• 250 grams fine bread crumbs
• Salt&Pepper
• 150 grams of clarified butter
• Meat hammer or similar tool

Instructions

 

• For a convenient and organized Schnitzel creation, we suggest that you put the single stations like flour, egg, breading in a chain, until the Schnitzel is roasted in the pan. Place 3 big plates in a row before the pan and put flour, the eggs and the bread crumbs in each of them.
• Hammer each Schnitzel very thin (around 3 millimeters) with the meat hammer from both sides.
• Heat a pan to medium temperature and put the clarified butter in it. The Schnitzel has to swim in butter, it is more like a frying process, not really a roasting.
• Mix the eggs with a fork and add some Salt.
• Place the hammerd Schnitzel into the flour and make sure it is fully covered. Uncovered spots would lose the breading later in the frying process.
• The fully floured Schnitzel then has to be covered with the egg-mixture quickly, then place and turn it fully in the bread crumb plate, so that the Schnitzel is fully covered with dry bread crumbs and you do not see any liquid egg mix anymore.
• Gently put the covered meat into the pan now a fry it on a low to medium temperature until it is golden brown. Do not overfry, the breading cover would just get too dry and fall of the meat.
• During the frying process, the meat will shrink to a certain amount and the bread crust will form slight waves and cavities. This is fully normal and wanted, because this shows the difference to industrial processed ready Schnitzels, it is a sign of quality.
• You can keep all ready crusted and fryed Schnitzel meat on a warm plate in the oven until you serve them hot.
  

Notes

Read our tips below to get the best results!

Keyword alpine, original, Schnitzel, Wiener, Wiener Schnitzel

Tips and tricks for the Vienna potato salad and the Wiener Schnitzel

We separated the recipes above already, since it is a very good idea to prepare the salad in advance. You can store it in the fridge and mix and servce it later. In the meantime you have enough time to prepare the Schnitzel and do not have a tight schedule. Also each recipe can be done on its own with other sides or as a single dish.

Our tips for the potato salad are simple. You can peel and slice the potatoes before cooking and actually cook them in the broth already. We optionally add a small amount of caraway seed to the broth, which gives it an interesting – but also original – type of flavour. The broth will be thickened in this process due to the potatos starch, but this makes the dressing a lot more creamy and gives a nice eating structure.

The tips for the Schnitzel are sometimes time and nerve saving. If the Schnitzel gets a hole during the flattening process, you can cut a little piece of meat (cot from another meat piece or the edge or end) and hammer it into the hole, this will “repair” the flat meat. With the same method, you can also “glue” overlapping meat pieces to a bigger Schnitzel. Just remember to keep the Schnitzel at the diameter of your pan. If it happens that your Schnitzel exceeds your pan size, you can try to give it two frying sessions, each half separately and then the other sides halves separately.

At no point overfry the bread crust, it will get dry and break easily! Keep it golden with a light brown shine.

The thinner you prepare the meat, the less of frying time the Schnitzel will need, and the softer it will bite. The meat will shrink and thicken again rather quickly in the frying process, so prepare it thinner than you actually want to eat it to equalize the shrinking and thickening process. This needs some experience, but try this from the beginning, it will make your resulting dish a lot more enjoyable!

You can save time and avoid mistakes by placing the plates and fryer in a row in the right order: flour, egg, bread crumbs, pan. This gives an exact and easy processing chain and avoids a dirty kitchen or a Schnitzel losing its bread crust 🙂

Place the ready fried Schnitzel on a plate in the oven and pile them to keep them warm. This way it will stay crunchy and warm for the serving.

If you cannot get a veal nut, you can also try this recipe with pork meat (Schnitzel Wiener Art) or other meat parts from the cattle chest. There are many versions of Schnitzel recipes in the alpine region and we will still write a few recipes for you in the future. In other words: stay tuned in! 🙂

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