Wiener Schnitzel

The Wiener Schnitzel is the most famous dish of Vienna: a thin cutlet of veal, pounded flat, coated in flour, egg and breadcrumbs and fried in butter or lard until the crumb crust turns golden and puffs away from the meat. Served simply with a wedge of lemon and potato salad or parsley potatoes, it is a national icon, protected by name to veal alone.

Highlights

• The golden cutlet - the thin veal escalope in its crisp puffed crust.
• The lemon and sides - the wedge of lemon and the potato salad or parsley potatoes.
• Veal versus pork - the true veal Wiener Schnitzel versus the cheaper pork version.
• The classic taverns - the Viennese restaurants that do it best.

When to go

Year-round; a hearty lunch or dinner dish found in taverns and restaurants everywhere. A good traditional Viennese restaurant does the true veal version best.

Things to know

The real Wiener Schnitzel is veal and pricier; the common pork version, correctly called Schnitzel Wiener Art, is cheaper but not the same. It is a large, rich plate, so come hungry. Quality varies, so a respected tavern beats a tourist-trap version.

Nearby

Traditional restaurants across Vienna serve it; it belongs with a glass of Austrian wine.