Wiener Schnitzel: The crispy delight I learned from a friend from Vienna 🇦🇹✨
Some people exchange friendship bracelets. Others exchange Spotify playlists. I exchange recipes.
That’s exactly how I ended up with the perfect Wiener Schnitzel recipe, thanks to my friend Lena from Vienna, whom I met last summer at a Bocconi summer school in Milan. We bonded over late-night gelato runs, our shared obsession with tiramisu, and our mutual agreement that pineapple on pizza is a crime.
One evening, while eating pasta at a tiny trattoria, we started talking about the best comfort foods from our countries. Naturally, I raved about lasagna, while Lena immediately declared her undying love for Wiener Schnitzel.
“It’s the best thing ever,” she said. “Crispy, buttery, and so big it barely fits on the plate.”
A few weeks later, when summer school was over, Lena sent me a voice note with step-by-step instructions on how to make a proper schnitzel—Austrian grandma-approved! (She even made me swear I’d always use veal and never skip the lemon wedge. “It’s THE LAW,” she said).
The Story Behind the Schnitzel 🍽️
Like all the best dishes, Wiener Schnitzel has history, drama, and possibly a bit of scandal.
Some say it was inspired by Milanese Cotoletta, brought to Austria from Italy in the 19th century (which, as an Italian, I totally want to believe). Others argue that Austrians perfected it and gave it its crispy, golden glory.
One thing’s for sure: it’s a national treasure in Austria, and they take their schnitzel VERY seriously. Officially, a true Wiener Schnitzel can only be made with veal—if it’s pork or chicken, it’s just a “Schnitzel Wiener Art” (which sounds fancy but is not the same thing).
How to Make Lena’s Authentic Wiener Schnitzel
Since I can’t fly to Vienna every time I crave schnitzel (tragic, I know, especially since ai live in LA), I finally tried making it at home following Lena’s voice note instructions—and it turned out amazing.
✨ What You’ll Need:
✔️ 4 veal cutlets (or pork/chicken if you must, but don’t tell Lena)
✔️ 1 cup flour
✔️ 2 eggs
✔️ 1 ½ cups fine breadcrumbs
✔️ Salt & pepper
✔️ Butter + oil for frying
✔️ Lemon wedges for serving
🥄 How to Make It:
1. Pound the meat until it’s super thin (like thinner than the excuses I make for skipping math homework).
2. Set up your coating station – one plate for flour, one for beaten eggs, and one for breadcrumbs.
3. Coat the schnitzel: First flour, then egg, then breadcrumbs. But don’t press the crumbs in—it should be light and airy for that perfect crispiness!
4. Fry it up! Use a mix of butter and oil for the best golden-brown crust. Cook until crispy and delicious.
5. Serve with a lemon wedge (this is non-negotiable) and a side of potato salad or lingonberry jam if you want to be extra Austrian.
Why you NEED to try this
Wiener Schnitzel is the ultimate comfort food. It’s crunchy, juicy, buttery, and somehow fancy yet simple at the same time. Plus, it instantly makes you feel like you’re in a cozy Austrian tavern, even if you’re just eating it in your kitchen while scrolling TikTok.
If you’ve never had REAL schnitzel, trust me—it’s time. Try this recipe, blast some Mozart or Austrian yodeling music (yes, that’s a thing), and let me know if you fall in love with it as much as I did.
Until next time—keep exploring, keep eating, and remember: the best memories are made one bite at a time! ✨🍽️
PS: If you ever go to Vienna, Lena says to avoid the touristy places and find a small, old-fashioned tavern. “The best schnitzels are always in the spots that don’t try too hard,” she told me. I’ll take her word for it! 🇦🇹🥩💛
