Who’s afraid of Wiener Schnitzel?

Are you?
I am.

Terrified even. I’d rather make a curry for an Indian Maharani, than a Wiener Schnitzel for ANYONE. The reason is the attitude, with which Austrians (who naturally can make Schnitzel since birth) say: “I make Wiener Schnitzel.” They make it sound like: “I do Nordschleife and Grand Prix Track in 8 minutes”. That’s truly Olympian.

The “Schnitzelcandoers” make it sound as if there is some magic to it, some genetically transported trick, which you, as a low commoner will never find out about. (I’m probably exaggerating, but challenge an Austrian to his Schnitzel, and hell is loose!)

That’s how I feel about it and our skiing holidays are the perfect opportunity to face fear and find out: The quest for the one and only, true, unequalled, Wiener schnitzel.

Luckily the hotel we stay in is renowned, even by the locals, for the best Schnitzel in town. Everyone is drooling just by the thought of it.

For all I knew it had to be crispy golden on the outside, tender on the inside, made with razor thin veal and fried in loads of butter. Most of youprobably know more: but not anymore, because I have artfully wriggled my way into their professional kitchen!

The kind and generous Chief de Cuisine, Christian, has offered to share the art of making Wiener Schnitzel in his huge, big, shiny, professional Kitchen. (very exciting, I’ve never been in one!) via a quick and exclusive schnitzel workshop for me and our friends.

The most important thing is the Quality of meat: we used the best lean topside of veal, (Kaiserteil: “emperors part.” in German), placed on a cutting board, covered with some thick foil and beat it with a hammer, working from the inside to the outside to flatten it evenly.

It was then sprinkled with salt and pepper.


Christian, had prepared three bowls to dip the meat in: the first with a rough sort of flour (Number 480, just in case you get hold of it anywhere else), the second with beaten eggs and some milk and the third with finely ground breadcrumbs.

The meat was lightly turned in the first flour, dipped into the egg bath and then into the breadcrumbs.

Meanwhile he put a lot of clarified butter (the Indian ghee is a very similar thing, try it and let me know if it works, please) in a big frying pan, till it totally covered the bottom by about 1 cm.

He tested the heat of the fat by throwing in some breadcrumbs, as soon as they started to form bubbles he placed the meat in the pan and shoved it carefully back and forth, to cover the entire piece with hot foaming fat, browning it into a handsome golden Wiener Delicacy.

Turning it once, he finally placed in on a kitchen towel to absorb the fat and served it with Lemon and Preiselbeergelee (“lingonberry” jam, you could use cranberry jelly).

This is truly a wasteful dish, as you can use the fat for not more than three schnitzels, after which you have to throw out the oil and start afresh. This is because the loose breadcrumbs will start burning.

Thank you, Christian for sharing this with us, our group of friend had a delightful hour in your kitchen, what with all the beating and banging and frying the giggling and the pling pling of your kitchen.

We can say now:” I know how to make a Wiener schnitzel”, making it sound Olympian.

Now I can go back and work my Nordschleife times!


  1. Dominik says:

    Getting hungry ;-)

  2. Thomas Seydoux says:

    Hello Gaby,

    Great site! Have you read Kevin Gosselin’s “HUNT FOR 901”? It’s a novel about Porsches and food, you will love it!

    All the best (the sun is out)


  3. benster says:


    next time your in town and hot for schnitzel you may try the ones at the schnitzelwirt in the 7th district.
    the kitchen looks a lot different but will most likely allay your restangsts…
    a perfect wiener schnitzel for unbeliebably little money.

    have a good week

  4. Arneyb says:

    Hi Gaby,
    I am on f****cking diet and was happy…till now. Now I need a freshly killed Schnitzeltier and a second and a third !!
    By the way : Ducktail arrived ! I will have it mounted till Scuderia !

  5. Hubertus says:

    Pepper, salt and nutmeg in the stired egg, the veal for the escalopes (Fricandeau or Oberschale, pointless to find this in the English spoken world) must not be more than five millimeters thick, slow frying in one pound of brown butter per pan(yes, you heard right!) at appr. 180°C which is low to medium temperature. The escalope needs to swim in brown butter to get the bubbles on either side. (“A Schnietz’l tuast net broat’n, des tuast boack’n, sonst souffliert’s net.”), when it has nice golden brownish coulour take it out of the pan and let it rest at least five to ten minutes on tissues in a warm surrounding. Take another tissue to remove the grease from it’s surface before serving on a hot plate.

  6. Hubertus says:

    Ewald Plachutta lüftet das ganze Geheimnis in seinem Buch “Meine Wiener Küche”. Großartig! Zwei Seiten Prosatext über ein Gericht, was es überall gibt und fast immer miserabel! Dickes, zähes Fleisch, lätschert UND verbrannt, weil in in der selben Pfanne gemacht, wo schon zehn andere gebraten wurden, und sich die inzwischen verkohlten Panadepartikel von den neun Schnitzeln zuvor angesiedelt haben. Kotz!

  7. Hubertus says:

    Ach, ja: Zitronenzeste ins Ei ist auch ganz chic… Wichtig: “Des Äää tun mer net verquirl’n sondern blooß verschloag’n, damit’s Ääkloar des Pannad soufflier’n löößt.”

  8. mealsandwheels says:

    Hello Thomas: I will get the novel as soon as I come back from skiing: Sun is out here too! Thank you very much for the tip!
    Arne: Diets are fattening: eating well and enjoying it is probably the best kept secret about weight.Freshly killed Schnitzeltier is good for you, not so sure about the ducktail….
    Hubertus: fantastic viennese accent! Are you a closet viennese? ????

  9. Hubertus says:

    Bieddschön Frau Baronin, mir sind ja hier kään Micky Maus Verään (wichtig: das “R” betonen).

    The Wiener Schnitzel, once eaten forever smitten. Als long as its well made. My favourite place in Vienna is a restaurant called “Oswald & Kalb”, where they celebrate this dish. with limes and cranberries, together with a decent riesling from the Burgenland or the Wachau. Who won’t be a closet viennese after such a treatment. A Fridaodnsuppn vornweg, und zum Dessert a Soachadurdn mit babberde Wächsl’n. Bieddschön Herr Magister.

  10. mealsandwheels says:

    Das ist echt enorm Hubertus. Entweder hast Du einen Kursus belegt oder Du bist sehr sprachbegabt!

  11. batistuda says:

    Wow ich habe mir diese Fotos jetzt ca. 5 mal angeschaut und ich muß immer noch sabbern…..das sieht so kööööööstlich aus!! Aber dazu muß es auch Kartoffelsalat geben!

  12. Hallo, ich wollte anfragen, ob es OK ist, wenn ich das Foto #1 für eine Ankündigung verwende (Quellenangabe hab ich hinzugefügt) > es geht um eine Verkostung Wiener Schnitzel und Grüner Veltliner >> http://s.burg.cx/schnitzel


  13. Sehr gerne, lieber Herr Burg!

  14. Abhijit says:

    usually pork schnitzels are more popular and more tasty if fried in “Bradl fett” as its known across heaurigens, i.e., pork lard (schmaltz…aber guert….sehr guert…

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