The Legendary Wiener Schnitzel

It is a fundamental component of Austrian cuisine. The legendary Wiener Schnitzel. There is probably no restaurant or mountain hut in the Zillertal Valley that doesn't have Wiener Schnitzel on their menu.

[Translate to en:] Legendäres Wiener Schnitzel

[Translate to en:] © Stefanie Eder

Created by Elisabeth Frontull

Now let's be honest: after arriving at a mountain hut after a long trek, is there anything better than a Wiener Schnitzel? Not for me there isn't!

Historical background

But where does the Wiener Schnitzel come from? According to one legend, Field Marshall Radetzky brought the recipe back from Italy in 1857. Everyone knows the Italian "Cotoletta alla milanese" of course. Another story explains how the Schnitzel arrived in Austria: a Byzantine princess is said to have brought the breaded and fried Schnitzel back to Babenberger Hof in Vienna. To be honest, it doesn't really matter if it was brought to Austria, or whether it was invented in Austria, the Wiener Schnitzel is simply legendary!

Wiener Schnitzel im Zillertal
© Marion Pepeunig
Wiener Schnitzel im Zillertal
© Stefanie Eder
Wiener Schnitzel im Zillertal
© Marion Pepeunig
© Gabi Huber


Veal should be used if you want to make a truly original Schnitzel. It tastes just as good, however, with pork or turkey meat.

Ingredients for 4 persons:

  • 4 Schnitzels (à 150g)
  • 2 eggs
  • 40 ml milk (or cream)
  • salt
  • plain flour
  • breadcrumbs
  • clarified butter (for frying)
  • lemon wedges (garnish)
  • lcranberry sauce



Pound the schnitzel meat with a tenderizer to a thickness of approx. 6mm and salt both sides evenly.

Break the eggs on a plate and whisk a little with a fork, mix some milk in (which can be substituted for cream when desired). Flour the schnitzel meat on both sides, dip into the egg mix and then cover with breadcrumbs.

Heat plenty of butter in a large pan (around 3cm deep). Lay the schnitzel in the hot fat and swing the pan gently (so the hot fat repeatedly washes over and around the schnitzel) until it is golden brown (takes 3-5 minutes). When finished, remove the Wiener Schnitzel from the pan and place on some kitchen roll, to drain the excess fat. Serve with a lemon wedge on top.

Tip: The Austrians do NOT eat ketchup with their Wiener Schnitzel, but cranberry sauce!

Either parsley potatoes or potato salad are normally served as a side, although some prefer the Wiener Schnitzel with a portion of fries on the side. As a lighter variant for summer, you might want to consider serving it with lamb's lettuce/potato salad, or just a green salad.

Win an overnight stay in your favourite mountain hut with Wiener Schnitzel!

If you have ever tucked into a Wiener Schnitzel in one of our mountain huts, then please send us a picture and tell us where you enjoyed it. All entrants will be put into a draw for an overnight stay in your favourite mountain hut with Wiener Schnitzel for two persons! So please start liking, sharing, tagging (the person you enjoyed the schnitzel with) and making comments - you might just end up winning!

Related Links:

Huts with a Heart

Berlin High Trail

Savour & Cuisine