Travel Cuisine

Travel Cuisine: The National Dish of Austria-Weiner Schnitzel

Often the simplest food pleasures are surprisingly the best, and no better case could be made than for Austria’s nationally recognized Weiner Schnitzel. The ultimate in comfort foods, Weiner Schnitzel is merely a tender veal cutlet, pounded thin, lightly seasoned, coated with breadcrumbs, and quickly fried in butter and a bit of oil. Add a touch of fresh lemon upon serving and you have gourmet class perfection on a plate.

Austria is one of the great food centers of the culinary universe, and is known, particularly in Vienna, for several incredibly delicious taste treats that will make it always hard to leave, and keep you forever wanting to return.

In addition to savory main dishes like Weiner Schnitzel, Vienna Sausage, or Tiroler Grosti (a hearty, boiled beef with root vegetables), Austrian desserts are simply off the charts in terms of flavor combinations and sweetness. Must tries are Sacher Torte, a deep chocolate cake with thin layers of apricot jam and a smooth, dark chocolate icing. Equally amazing is Viennese Apfelstrudel, a blend of crisp, sweet apples, currants, sugar, and cinnamon wrapped in a delicate, crispy pastry crust. Both are often served with fresh whipped cream and the experience of either (or both), with a cup of Vienna’s famous coffee is highly likely worth the trip alone.

Never however, pass on the Weiner Schnitzel. With slices often exceeding the size of the plate which they are served, the meat is always tender and packed with flavor, no matter which restaurant you choose to visit.

It is almost always served with lemon, which I would certainly advise using to squeeze a touch of fresh juice on, but there are other delicious enhancements too. One traditional preparation of Schnitzel includes a bit of anchovy and capers, and you could even find it served as “Schnitzel ala Holstein” which includes the anchovy, capers, and a soft fried egg. The lightly cooked egg, while maybe not for the less adventurous diners, combines to create almost its own sauce when breaking the yolk.

The side dishes are not to be overlooked either. A favorite accompaniment is Spaetzle, a rustic egg noodle with a hint of nutmeg. Those are typically boiled, but often they are taken to a higher level by sautéing in butter just before serving, providing a rich, slightly crispy texture. Both ways are equally satisfying for my tastes.

In the classic movie “The Sound of Music” (which takes place in Austria), Fraulein Maria sings of Schnitzel with noodles as being on of her favorite things. I could not agree more!

Besides noodles, Weiner Schnitzel is served with a variety of other German influenced starches, warm potato salad, fluffy light dumplings, buttery mashed potatoes, Lyonnaise potatoes or simple parsley buttered potatoes. With the star of the meal being the delicious veal, any of these options suit this dish perfectly.

Other sides may include creamed spinach, sauerkraut baked with apples, a light cream sauce or red currant jelly. My personal favorite happens to be a sweet-sour Bavarian style red cabbage, which these days, when I prepare Schnitzel at home, I absolutely must include.

If you have a travel bucket list, I am convinced if you have not been to Austria, it is well worth adding to your travel itinerary, as Vienna certainly will never disappoint.

But you do not have to wait to enjoy some of the delights Austria has to offer. Weiner Schnitzel is exceptionally easy to prepare, and it does not require advanced cooking skills to make it delicious at home. Just follow the recipe provided and enjoy!

Authentic Austrian Weiner Schnitzel

4 oz. veal cutlets pounded thin to approximately ¼ inch thickness. Recommend 2 cutlets per person.

Salt, pepper to taste.

1 cup whole milk.

3 whole eggs.

2 cups flour.

2 cups breadcrumbs.

1 cup cracker meal.

4 oz. unsalted butter.

4 oz. olive oil.

Take veal cutlets and cover with plastic wrap and with a meat hammer pound to desired thickness.

Mix eggs and milk together and blend well.

Mix breadcrumbs and cracker meal together.

Dredge cutlets in flour.

Then dip cutlets in egg/milk mixture.

Then dredge cutlets in breadcrumb mixture.

Heat a large skillet and melt butter with olive oil. Do not bet butter/oil burn.

Place breaded cutlets in pan and sauté for approximate 3-4 minutes per side.

Looking for an even golden-brown color without overbrowning.

Serve immediately with a drizzle of butter and lemon wedges.

-Thomas Doyle